1. Masoor dal (Red lentil) – 1 cup
2. Onion – 1 large, finely chopped
3. Ginger paste – 1 tsp
4. Garlic paste – 1 tsp
5. Green chillies – 2 small, finely chopped
6. Cumin seeds (Jeera seeds) – 1 tsp
7. Asafoetida (Hing) – 1 tsp
8. Cumin powder (Jeera powder) – 1 tsp
9. Black pepper corns – 1 tsp, crushed
10. Turmeric powder (Haldi powder) – 1/2 tsp
11. Salt – 1 tsp or to taste
12. Coriander leaves – 1 tbsp to garnish, finely chopped
13. Clarifies butter (Ghee) – 2 tbsp
14. Oil – 1 tsp
Wash the dal well several times to remove all dust. Now soak the dal in 2 cups of water for about an hour.
After an hour, remove the water and put the dal in a pressure cooker. Add water to reach about 1/2 inch above the dal.
Add turmeric powder (haldi), salt and oil. Close the lid and pressure cook for 4 whistles. Then remove from heat and allow the pressure cooker steam to settle.
Now open the pressure cooker. The dal should become mushy when stirred with a spoon. Stir around with a spoon or whisk to make the dal smooth. Add water for a runny consistency.
Now heat a saucepan and add the clarified butter (ghee). Let the clarified butter become hot.
Add the cumin seeds (jeera) and asafoetida (Hing) and allow it to splutter for a few seconds.
Add the ginger paste and the garlic paste and cook for a few seconds, stirring continuously.
Add the finely chopped onions and green chillies and fry for about 3-4 minutes on high heat, stirring continuously.
Now add the cumin powder (jeera powder) and freshly ground black peppercorns and stir well.
Add the mashed dal to the saucepan and mix well.
Bring the dal to a boil and then reduce the heat to low and continue to cook for 10 minutes. Stir often to prevent the dal from sticking to the bottom of the pan.
Add a few drops of lemon juice and check the seasoning.
Garnish with coriander leaves and serve with boiled rice or chapatti.