Masoor Dal with Tomato and Curry Leaf Tadka

Ingredients

• 3/4 cup Masoor Dal (Red Lentils)
• 2-3 cups water (adjust depending on the consistency)
• 1/4 tsp turmeric powder
• 1 tsp salt or to taste
• 1 medium tomato chopped finely
• 1 medium onion chopped finely
• 4 garlic cloves minced
• 1/2 tsp cumin seeds
• 2-3 green chillies slit
• 1 tbsp Mustard Oil
• 1 tbsp coriander chopped finely
• For Tadka:
• 1 tbsp ghee
• 2 dry red chillies
• 14-15 fresh curry leaves fried
• 1/4 tsp cumin seeds
• 3 garlic cloves minced
• 1/2 tsp Kashmiri Red Chilli Powder
• 1/4 tsp hing (asafoetida)

Steps

1. Wash the lentils 2-3 times discarding water.place the lentils in a pressure cooker and add 2 cups water, 1/2 tsp salt and 1/4 tsp turmeric powder. close lid and pressure cook upto 2 whistles.open lid after 2 minutes.
2. Heat mustard oil in a wok. sprinkle cumin seeds.when they splutter, add minced garlic and stir fry till aromatic. then add chopped onion and fry till light brown. add chopped tomato and sprinkle 1/4 tsp salt.saute till tomato is soft. now add the boiled dal and mix well.add more water to get the desired consistency.adjust salt to taste.
3. In a separate pan, heat ghee over medium heat.add 1/4 tsp cumin seeds and let them splutter. then add whole dry red chillies. add minced garlic.saute for about 30 seconds until garlic is light brown and aromatic. toss in fresh curry leaves and hing.let them sizzle and fry till crispy.turn the heat to low and stir in Kashmiri Red Chilli Powder. switch off flame immediately to avoid burning.
4. Pour the hot tadka over the bowl of cooked dal.cover it with a lid to trap the aromatic smoke. remove the lid, and stir to mix well.garnish with few more crispy fried curry leaves and chopped coriander leaves.serve hot with steamed rice, roti or any Indian flatbread, sabzi, some raita, salad and papad.