Masoor Dal (Red Lentil Curry)

Dal (Lentils) - Pressure-cook 1 cup Masoor Dal with ½ tsp of Turmeric Powder and a cup of Water for upto 2 whistles. Mash the dal and keep aside.

Popu (Seasoning) - Heat 1 tbsp Oil in a pan, add ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds, 2 Red Chillies and ¼ tsp of Asafoetida. Once the mustard splutters, add Few finely chopped Curry Leaves and toss.

Veggies - Add 1 tsp of finely chopped Green Chillies, 2 tsp of finely chopped Ginger and 2 tsp finely chopped Garlic. Combine well and add ½ cup of finely chopped Onions and saute till onions are soft. Add ½ tsp of Chilli Powder, ½ tsp of Coriander Powder and Salt to taste. Immediately add 1 cup of chopped Tomatoes and saute till tomatoes are mashed. Add a cup of water and allow to boil and simmer for 5 minutes. Finally add the cooked dal and ½ tsp of Kasuri Methi and mix well. Remove from heat when desired consistency is reached.

Serve hot with rotis / rice.