Ingredients

• 200 g - whole masoor dal (red lentil de-husked)
• 4 - garlic cloves (chopped)
• 3 - green chilli (chopped )
• 4 - tomato (chopped)
• 1/2 pinch - asafetida
• 1/2 tsp - nigella seeds
• 1/2 tsp - cumin seeds
• 1/2 tsp - Brown mustard seeds
• Spices: 1/2 tsp - turmeric powder
• 1 tsp - coriander powder
• salt to taste
• 1 tsp - red chilli powder
• 3 tbsp - clarified butter
• a handful chopped coriander

How to Make Masala Masoor Dal

• Wash and cook masoor dal with 1/2 tsp salt and 1/2 tsp turmeric powder for 3 whistles in a pressure cooker.
• Heat a wok or pan, add asafetida, cumin seeds, brown mustard seeds and nigella seeds.
• Saute for a minute.
• Add garlic and stir till it turns golden.
• Now add all spices and salt (don't add turmeric again as we have already added at the time of cooking dal), mix well.
• Add chopped tomatoes and chilly.
• Saute till ghee comes out.
• Add this tempering to cooked dal.
• Let the dal cook for 10 minutes more.
• Remove it from heat add chopped coriander leaves.
• Serve hot with butter and rice.
• Recipe Courtesy: Cooking With Sapana