Wash and rinse whole masoor dal under cold running water till water becomes clear. Put cleaned whole masoor dal into pressure cooker.
1 Cup Sabut/Whole Masoor Dal (Indian Brown Lentils)
Add 2-3 cups of water in it along with Haldi (turmeric powder) and salt and mix well. Pressure cook it for 10-12 minutes till you hear 3-4 whistles from the cooker. Wait for the pressure cooker to cool down and open it when no steam is left. Dal should be soft, but not mushy.
1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Salt, or to taste
Heat some oil in a pan on medium heat. Add cumin seeds and let them splutter. Also put a pinch of heeng (asafoetida) in the pan.
1 Teaspoon Cumin Seeds (Jeera), 1/4 Teaspoon Asafoetida (Heeng)
Then add one medium sized chopped onion. Roast the onions for a couple of minutes.
1 Medium Sized Onion
Add ginger, garlic paste and green chilli to the mixture. Cook till mixture becomes golden brown in color which indicates that onions have been thoroughly cooked.
3-4 Garlic Cloves, 1 Inch Piece of Ginger, 1-2 Green Chillies
Add pureed or chopped tomatoes to the mixture. Fry it till the tomatoes are cooked and the gravy starts to get a good color.
2 Large Tomatoes
Add red chilli powder, coriander powder, garam masala and heeng (asafoetida). Salt and turmeric powder (haldi) was already added to the dal, so no need to add it again.
1.5 Teaspoon Coriander Powder (Dhania Powder), 1/2 Teaspoon Garam Masala, 1 Teaspoon Red Chilli Powder, 1/4 Teaspoon Asafoetida (Heeng)
Slowly cook this till you see oil releasing from this masala mixture. Tomatoes and onions should have turned soft by now.
Add cooked sabut masoor dal to this masala and mix it well. Simmer the dal for few minutes on low/medium flame. If dal is too thick, you can add water as required to get the right consistency. Also add salt to taste.
Garnish Sabut Masoor dal with kasuri methi or chopped coriander leaves. Dal is ready to be served with rice dish or rotis.
1/4 Cup Coriander Leaves