Recipe for Red Lentil Dall
1 cup split red lentils, washed and soaked for 20-30 minutes, 1/4 tsp fenugreek seeds, 1 small tomato finely chopped, 1 flake garlic, crushed, 1 stalk curry leaves, 1/2 lemon juice extracted, 1 tbsp coriander leaves finely chopped, 2 green chillies, halved, 1 tsp red chilli powder, 1/4 tsp turmeric powder, 1/4 tsp coriander powder, 1/4 tsp garam masala powder, 1/4 tsp cumin powder, 1/2 tsp each cumin and mustard seeds, 2-3 pinches asafoetida powder, salt to taste, 2 tbsp (as needed) ghee or oil.
Put 1 litre water to boil in a deep vessel. Add washed, drained dal and fenugreek seeds. Cover and simmer for one hour, or till dal is mushy. Or pressure cook for 3-4 whistles, till soft.
Heat ghee in a pan, add seeds, asafoetida, allow to splutter. Add garlic, curry leaves, tomatoes, stir. Add all dry masala powders, salt, add 2 tbsp water. Stir and cook a few seconds.
Add cooked dal, stir and bring to a boil. Cover and simmer for 2-3 minutes. Take off fire, add lemon juice, stir well, add coriander leaves.
Serve hot with steamed or jeera rice.
Red Split Lentils (Masoor Dall)
Net Weight: 500g