Masoor ki Daal with Desi Ghee

Ingredients

For the Daal

• Masoor daal (red lentils), 1½ cups · soaked for 30 minutes
• Onion · 1 medium, finely chopped
• Tomato · 1 medium, chopped
• Salt · to taste
• Red chili powder · 1 tsp
• Crushed red chilies · 1 tsp
• Turmeric powder · ½ tsp
• Chicken cube · 1 piece
• Water · 4 cups
• Fresh coriander leaves · for garnish

For the Tarka (Tempering)

• Desi ghee · 3-4 tbsp
• Onion · 1 medium, finely chopped
• Garlic · 7 cloves, chopped
• Green chilies, 2 · slit
• Whole black pepper (sabut gol mirch) · 1 tsp
• Cumin seeds · 1 tsp
• Mustard seeds (rai) · 1 tsp

Instructions

1. In a pressure cooker, add soaked masoor daal, chopped onion, tomato, salt, red chili powder, crushed red chilies, turmeric powder, chicken cube, and 4 cups of water.
2. Close the lid and pressure cook for 7 minutes on medium flame.
3. Once done, mash lightly for a smooth texture and add chopped coriander leaves.
4. For the tarka, heat desi ghee in a small pan. Add chopped onion, garlic, green chilies, cumin seeds, mustard seeds, and black pepper.
5. Fry until golden brown and aromatic.
6. Pour the sizzling tarka over the cooked daal, you’ll hear that perfect “tadka crackle”!
7. Serve hot with plain rice, roti, or naan.