Ingredients

• 1 cup masoor dal
• 5 to 6 stalks dill leaves, cleaned, finely chopped
• 2 to 3 green chillies, slit vertically
• 1 onion, finely chopped
• 1 capsicum, finely chopped
• 2 flakes garlic, crushed
• 1 stalk curry leaves
• 1 tsp coriander leaves, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 3 to 4 pinches asafoetida powder
• 1 tbsp oil
• 1 tbsp ghee
• 1/2 tsp sugar
• 1 bay leaf
• 1 clove

How to Make Dill Masoor Dal

• Wash and soak masoor dal in plenty of water for 30 minutes.
• Heat oil in a pressure pan. Add capsicum, onion, stir fry for a minute.
• Add clove, bay leaf, garlic and stir.
• Add washed masoor dal and dill leaves.
• Add 2.5 cups hot water and pressure cook till dal is soft.
• Keep aside till the cooker cools.
• Remove bay leaf and clove.
• Grind the boiled dal till smooth.
• Take a deep serving dish.
• Place green chillies and curry leaves at bottom of the dish.
• Put turmeric and chilli powder over it.
• Put sugar, over it.
• Heat ghee in a small seasoning pan.
• Add asafoetida, clove and pour sizzling hot into the dish over the ingredients.
• Cover immediately and keep for a minute.
• Pour dal into the dish, add salt and mix well.
• Add chopped coriander leaves.
• Put on the stove and add lemon juice and bay leaf.
• Heat till it comes to a boil.
• Take off fire and serve hot with naan or rice.