Masala Masoor Dal

• Vegan

• Produce

  • 1 pinch Asofoetida / hing
  • 2 Garlic flakes
  • 1 tsp Ginger
  • 2 Green chilies
  • 1/2 cup Masoor dal / sabut masoor dal / whole brown lentils, whole
  • 1/4 cup Mint, leaves
  • 1 Onion, medium sized
  • 1 Tomato, small

• Baking & Spices

  • 1 tsp Garam masala
  • 1 tsp Mustard seeds
  • 1 Salt
  • 1/4 tsp Turmeric, powder

• Nuts & Seeds

  • 1/4 tsp Cumin seeds

Found on jopreetskitchen.com

Description

Ingredients

• ½ cup whole masoor dal / sabut masoor dal / whole brown lentils
• 1 medium sized onion
• 1 small tomato
• 2 garlic flakes
• 1 tsp grated ginger
• 2-3 green chilies - chopped
• ¼ cup finely chopped mint leaves
• ¼ tsp turmeric powder
• 1 tsp garam masala
• asofoetida / hing - a pinch
• salt to taste
• 1 tsp mustard seeds
• ¼ tsp cumin seeds

Directions

• Pressure cook dal with 1 and ½ cup water for 3-4 whistles. Remove from the heat and allow to cool. Mash dal and keep aside. Heat 2 tsp ghee or oil in a pan or kadai. Temper mustard seeds, cumin seeds and add asofoetida.
• Add chopped onions, garlic, ginger and green chilies. Cook for a min on low flame. Add chopped tomato and mash the pulp. Now, Add mint leaves, turmeric powder, garam masala and stir well. Add mashed dal and 1 cup water, salt to taste and stir well everything. Cook for 2-5 mins and remove from the heat. Serve with roti or rice.