Sabut Masoor Dal

Ingredients

• 1 cup Whole brown lentils (Sabut Masoor)
• 3 cups Water
• 2 tablespoons Ghee or Vegetable Oil
• 1 teaspoon Cumin seeds
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 0.5 cup Tomato puree
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped(optional)

Instructions

1. 1

   Rinse the lentils thoroughly and soak them in water for at least 30 minutes before cooking.

2. 2

   In a pressure cooker, add the soaked lentils, 3 cups of water, salt, and turmeric; cook for 4-5 whistles until soft but not mushy.

3. 3

   In a separate heavy-bottomed pan, heat the ghee or oil over medium heat and add the cumin seeds until they sizzle.

4. 4

   Add the chopped onions and sauté until they turn a deep golden brown to ensure a rich gravy color.

5. 5

   Stir in the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.

6. 6

   Add the tomato puree and red chili powder, cooking until the oil begins to separate from the masala base.

7. 7

   Pour the cooked lentils into the masala mixture, add the garam masala, and simmer on low heat for 10 minutes to thicken.

8. 8

   Garnish with fresh cilantro and serve hot with steamed basmati rice or buttery naan.