Ingredients:
• 1 cup – whole masoor dal
• 2 tbsp – oil or Ghee
• 1 – medium size onion, chopped
• 1 – medium size tomato, chopped
• 4 to 5 – Garlic cloves, chopped
• 1 tbsp – Ginger Garlic paste
• 4 to 5 – green chillies, slit
• 1/4 tsp – Haldi
• 2 tbsp – kokum
• 1/2 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• few – Curry leaves
• 2.5 cups – water
• Salt to taste
• For Garnishing:
• Handful of coriander leaves, chopped
• 1 – Onion (chopped and deep fried)
• 1 tbsp – Cream
Method:
- Place a cooker on medium flame.
- Pour oil. When oil gets hot, add mustard seeds.
- When it stops spluttering, add cumin seeds.
- Add chopped onions and fry till it turns light golden.
- Add ginger garlic paste, saute for a min.
- Add chopped garlic, curry leaves and saute for a min.
- Add chopped tomatoes, fry the mix till it leaves oil.
- Add haldi and slit green chillies, fry for 10 to 15 sec.
- Increase the flame, add water (hot water saves time) and bring it to a boil.
- Add dal and add salt to taste.
- Now add kokum.
- Close the lid, lower the flame to medium setting.
- Cook till 3 whistles.
- Garnish with chopped coriander, barista and cream.
- Serve hot.
Recipe courtesy of Shadab Patel