Masoor Dal Recipe (Easy Red Lentil Dal)
Recipe: https://recipestripper.com/recipes/9de20417-37fd-4d6e-a2aa-5f9f759c5486
Original source: https://www.vegrecipesofindia.com/masoor-dal-easy-masoor-dal/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2022/11/masoor-dal-recipe-red-lentils.jpg

Masoor Dal is a spiced lentil dish prepared with hulled and split red lentils simmered with onions, tomatoes, herbs and spices. The lentils cook to a soft and creamy consistency. This Indian red lentils recipe is easy, nutritious and perfect for everyday meals. Serve hot with rice, roti or paratha.
Yield: 4
Prep time: PT15M
Cook time: PT15M
Total time: PT30M

Ingredients
- ½ cup masoor dal (or red lentils (hulled & split))
- 1.5 to 1.75 cups water (for pressure cooking dal)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ⅓ cup or 1 medium onion (– finely chopped)
- 2 to 3 garlic cloves ((small to medium-sized), crushed or finely chopped)
- 1 teaspoon or 1 inch ginger (– finely chopped)
- 1 to 2 or ½ to 1 teaspoon green chillies (– chopped or slit)
- 1 to 2 dry red chilies (– broken and seeds removed, optional)
- ½ cup or 1 medium-sized tomatoes (– chopped)
- ¼ or ½ teaspoon red chili powder (or cayenne pepper)
- 1 generous pinch asafoetida ((hing))
- ¼ or ½ teaspoon garam masala ((homemade garam masala powder can be just ¼ teaspoon))
- ½ teaspoon turmeric powder ((ground turmeric))
- 1 to 1.5 cups water ( or add as required)
- salt (as required)
- 1 teaspoon dry fenugreek leaves (– crushed (kasuri methi), optional)
- 1 to 2 tablespoons coriander leaves (– chopped (cilantro))
- ½ or 1 teaspoon lemon juice ( or according to taste)
- 1 tablespoon coriander leaves (– chopped for garnish, optional)

Instructions
1. [Cooking Lentils] Pick and rinse the red lentils (masoor dal) a few times in water.
2. [Cooking Lentils] Drain the water and add the lentils to a 3-litre stovetop pressure cooker. Also add 1.5 to 1.75 cups water to the lentils in the cooker.
3. [Cooking Lentils] Pressure cook for 5 to 6 whistles on medium heat until the lentils become soft and mushy.
4. [Cooking Lentils] Let the pressure drop naturally in the cooker, and then only open the lid.
5. [Cooking Lentils] When the lentils are softened and cooked well, mash lightly with a wooden spoon or whisk lightly with a wired whisk.
6. [Cooking Lentils] Keep the cooked red lentils aside. If lentils are undercooked, then add some more water and pressure cook for a few minutes more.
7. [Making onion-tomato masala] In another pan or pot, heat oil. Keep the heat to a low. Add cumin seeds and fry the cumin seeds till they crackle.
8. [Making onion-tomato masala] Then add onions and sauté stirring often till they are light golden on low to medium-low heat.
9. [Making onion-tomato masala] Add chopped ginger and garlic. Stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.
10. [Making onion-tomato masala] Add green chilies and red chilies. Stir to mix.
11. [Making onion-tomato masala] Add all the ground spices - turmeric powder, red chilli powder or cayenne pepper, garam masala powder one by one including asafoetida (hing) and stir to mix on a low heat.
12. [Making onion-tomato masala] Add the finely chopped tomatoes and sauté on medium-low heat till the oil separates and the tomatoes become mushy and soft.
13. [Making Masoor Dal] Add the cooked and lightly mashed red lentils. Pour 1 to 1.5 cups water depending on the consistency you prefer. So you can adjust the quantity of water as required and add bit by bit as you go on mixing.
14. [Making Masoor Dal] Add salt as required and stir again. Simmer for 6 to 7 minutes more on a low to medium heat till you get the desired consistency in the dal.
15. [Making Masoor Dal] Masoor dal is neither thick nor thin and has a medium consistency.
16. [Making Masoor Dal] Add crushed dry fenugreek leaves and simmer for 1 minute.
17. [Making Masoor Dal] Lastly add lemon juice and 1 tablespoon chopped coriander leaves (cilantro) and stir to mix. Switch off the heat.
18. [Making Masoor Dal] You can also garnish the Masoor Dal with coriander leaves while serving. Serve the Red Lentils hot with steamed basmati rice or roti or chapati.