Whole Masoor (Sabut Masoor Dal)

Scaled for 3 portions · 16 steps

½cup/120 grams whole masoor dal ((sabut masoor dal or brown lentils))2–2.25 cupwater (– for pressure cooking)2 tbspoil (– can also add ghee or butter)0.5 tspcumin seeds¾–1cup/130 grams or 2 medium-sized tomatoes (– chopped)1 tspor 1 green chilli (– chopped)0.5 tspturmeric powder ((ground turmeric))0.5 tspred chili powder (or cayenne pepper)1.5–2 cupwater (or add as required )0.5 tspgaram masala0.5 tspdry fenugreek leaves ((kasuri methi), crushed – optional)2–3 tbspcream (– optional)1–2 tbspcoriander leaves (– chopped)—salt ( as required)—⅓ cup/50 to 60 grams or 1 medium-sized onion (– chopped)—1 teaspoon ginger garlic paste (or ½ inch ginger + 4 to 5 small to medium garlic cloves, crushed to a paste in a mortar)

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