This recipe is going to be a refreshing one and can be consumed without any afterthought as it is a great source of rich fiber. The idea of a great gravy is what makes this dish an amazing combination with freshly cooked rice or even some tasty Indian breads.
Pressure cook the masur dal in a 2-litre pressure cooker with 1.5 to 1.75 cups water, till they become soft and mushy.
Pressure cook for 5 to 6 whistles on medium flame.
When the lentils are cooked, beat them with a spoon.
Keep the cooked masur dal aside.
If lentils are not cooked, then add some more water and pressure cook for a few whistles more.
Making masala base for the dal:
In another pan or pot, heat oil.
Fry the cumin seeds till they turn golden.
Then add onions and fry till they are light golden.
Add chopped ginger and garlic.
Stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.
Add green chilies and red chilies, give it all a good stir.
Add all the dry spice powders one by one including asafoetida (hing) and again stir it well.
Add the tomatoes and fry till the oil separates and the tomatoes become soft and mushy.
This masoor dal recipe is a tasty gravy, which is certainly capable of delivering to all your fiber needs. The high content of fiber in the lentils can be a great excuse even if you want to have more than one bowl of the gravy. Enjoy some delicious lentils.