— 1.5 cups of masoor daal
— 1 tsp of finely chopped ginger
— 1 tbsp of ginger-garlic paste
— 1/2 onion chopped
— 1/2 tomato chopped
— 1/2 cup chopped coriander leaves
— 1 tsp of oil
— 2 tsp jeera seeds [rml_read_more]
— 1 tsp haldi powder
— 1/2 tsp (or to taste) mirchi powder
Cook masoor daal in pressure cooker for ~15 minutes until soft
Heat oil in a small pan, add jeera seeds until they sizzle. Then add ginger-garlic paste, onions, and chopped ginger. Cook until onions begin to brown, then add tomatoes and spice powders. Cook for a few minutes until tomato is soft and oil starts to separate. Add chopped coriander and stir for less than a minute. Add this concoction to the daal and stir together, with a bit of water, to your desired consistency.
Serve hot with chapathis!