Whole masoor dal – 1 cup (washed and soaked for 30 mins.)
Water – 2 1/5 cups (for pressure cooking the dal)
Cumin seeds – 1 tsp.
Ginger garlic paste – 1 tsp.
Onion – 1 chopped
Tomato – 2 chopped
Green chilli – 2 chopped
Turmeric powder – ½ tsp.
Red chilli powder – 1 tsp.
Garam masala powder – 1 tsp.
Kasuri methi – 1 tsp.
Oil – 2 tbsp.
Coriander leaves for garnish
Salt to taste
- First pressure cook the dal and keep aside.
- In a kadai, heat up the oil and add the cumin seeds. When they splutter, add in the onion.
- Fry well till the onions get browned. Now add in the ginger garlic paste. Saute.
- Once the raw smell goes away, put in the tomatoes and green chilli and fry till the tomatoes turn mushy.
- Now add in the turmeric powder and chilli powder. Mix well.
- At this point add in the cooked dal to this mixture. Add salt and water to get the desired consistency. Simmer on a low flame for a couple of minutes. I added about 1 cup of water to the dal.
- To get a creamy sort of consistency, I first added a bit of the dal into the kadai and using the masher, I mashed up the dal together with the onion tomato mix. Then I added the rest of the cooked dal.
- Next add in the garam masala powder and kasuri methi. Stir well and let it come to a boil. Switch off the stove and garnish with coriander.
- You can also add some cream into it to give a rich flavour.
- It is best eaten with paratha or jeera rice.
Other than this tasty masala gravy to eat with roti, I also love to eat Rajma Masala or Double Beans Kurma as both dishes pair wonderfully with roti, are so filling and perfect for either lunch or dinner.