Sabut Masoor Daal with Tamarind Tarka

Ingredients

• For the Daal
• 2½ cups Sabut Masoor (whole brown lentils) · soaked 30-40 minutes
• ⅝ onion
• ⅝ tomato
• ⅝ tsp turmeric powder
• 1¼ tsp red chilli powder
• 1¼ tsp crushed red chillies
• Salt to taste
• 1¼ chicken stock cube · optional
• 5 cups water
• Fresh coriander leaves · chopped
• For Tamarind Tarka
• ⅓ cup oil
• 1¼ onion · finely chopped
• 6-8 garlic cloves · chopped
• 6-8 whole dried red chillies · sabut laal mirch
• ⅝ tbsp cumin seeds · zeera
• 1¼ cup tamarind pulp · imli ka guda

Instructions

1. Cook the Daal.
2. Add soaked sabut masoor, onion, tomato, turmeric, red chilli powder, crushed red chillies, salt, and chicken cube to a pressure cooker.
3. Pour in 4 cups of water.
4. Pressure cook for 10 minutes on medium flame.
5. Let pressure release naturally.
6. Lightly mash if needed and add fresh coriander.
7. Prepare the Tamarind Tarka.
8. Heat oil in a pan.
9. Add cumin seeds and let them crackle.
10. Add chopped onion and fry until golden brown.
11. Add garlic cloves and whole dried red chillies; sauté until aromatic.
12. Pour in tamarind pulp and cook for 2-3 minutes until slightly thick and glossy.
13. Finish.
14. Pour the hot tamarind tarka directly over the cooked daal.
15. Cover for 1 minute to trap the aroma.
16. Serve hot with plain white rice.