Tomato Masoor Dal Recipe

Cooking Directions

• STEP 1.Rinse 1 cup of red lentils (masoor dal) under running water until the water runs clear.
• STEP 2.In a pressure cooker, add the rinsed lentils, 2 cups of water, 1 chopped tomato, 1 chopped onion, 2 cloves of minced garlic, 1 teaspoon of grated ginger, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and salt to taste.
• STEP 3.Close the pressure cooker and cook on high heat until you hear 3 whistles. Then reduce the heat to low and cook for another 10 minutes.
• STEP 4.Once the pressure is released, open the cooker and give the dal a stir. If it is too thick, add some water to adjust the consistency.
• STEP 5.For the tempering, heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and a pinch of asafoetida (hing). Let them splutter.
• STEP 6.Add 1 chopped onion and sauté until golden brown. Then add 2 chopped tomatoes and cook until they turn soft.
• STEP 7.Add 1 teaspoon of red chili powder and 1 teaspoon of garam masala. Mix well and cook for a minute.
• STEP 8.Pour the tempering over the cooked dal and mix everything together. Simmer for a few minutes to let the flavors blend.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the consistency of the dal by adding more or less water according to your preference.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the tempering.
• To make the dal more nutritious, you can add chopped spinach or other leafy greens while cooking.

Storage and Serving

• Leftover Tomato Masoor Dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal in a saucepan over medium heat, adding a little water if needed to prevent it from drying out.
• Serve the dal hot with steamed rice, jeera rice, or roti. It pairs well with a side of yogurt and pickles.