Kala Masur Dal

Ingredients

30g black masoor dal
salt according to taste
½ tsp turmeric powder

Tadka

1 tsp of ghee / oil for vegan
pinch of asafoetida
½ tsp whole jeera
1 slitted green chilli
3-5 curry leaves
½ tsp jeera powder
¼ tsp salt
red chilli powder according to taste
1 tbsp of chopped coriander leaves

Finishing

5-6 drops of lemon juice
1 tbsp chopped coriander leaves

Method

• Take a pressure cooker, add washed dal with measured water(1:3 ), salt, turmeric powder. After the first whistle, cook on low flame for 20 minutes. Let the cooker open naturally.
• Tadka Take a pan, add ghee, when slightly warm add pinch of asafoetida, whole jeera and stir then add  slitted green chilli, curry leaves and stir again.
• To that add red chilli powder, little salt(as it’s already added in dal), jeera powder, mix and add chopped dhaniya patta. Stir and mix.
• Add tadka to the dal and mix well, add lemon juice and mix again.
• Garnish it with chopped coriander leaves .
• Ready to serve.