Masoor Dal (Brown Lentil Curry)

Rinse the Masoor dal thoroughly under running water until clear. Soak the dal for 15-20 minutes, then drain and discard the soaking water.

In a pressure cooker, combine the soaked dal, water, red chilli powder, turmeric powder, chopped ginger, onion, and salt.

Close the lid and cook on high heat until 1 whistle. Reduce the heat and cook for 3-4 whistles or until the dal is soft and tender. Allow the pressure to release naturally.

Add the soaked dal to a heavy-bottomed pot. Pour in the water, then add the red chilli powder, turmeric powder, chopped ginger, onion, and salt.

Bring the mixture to a boil over high heat. Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the dal is soft and cooked through. Stir occasionally and add more water if needed.

In a pan, heat the ghee over medium heat.

Add asafoetida, cumin seeds, and dry red chillies. Sauté until the seeds start to crackle.

Stir in the ground or chopped tomatoes and green chillies. Cook until the tomatoes are softened and the oil begins to separate.

Add Kashmiri red chilli powder, cumin powder, and garam masala powder. Mix well and cook for an additional 2-3 minutes.

Pour in water and bring the mixture to a boil.

Add the boiled dal to the pan with the tempering. Mix thoroughly.

Cover and let it simmer on low heat for 5-7 minutes to allow the flavors to meld.

Adjust salt if needed, then turn off the heat.

Garnish with fresh coriander leaves.

Serve hot with steamed rice or roti.