- 1.5 Cups whole masoor (crimson) daal (lentils), washed and rinsed
- 3 Cups water + generous pinch salt
cook in pressure cooker for three whistles; take off heat and leave until depressurized
- 8 garlic cloves, crushed in garlic press
- 2 tsp ginger/garlic paste
- 3 tsp ground coriander
- 2 tsp ground cumin
- 1.5 tsp table salt
- 1 med onion, chopped
- 1 cup crushed tomato
- 4 chopped chiles
- 5-8 tablespoon ghee
In medium saucepan, add three tablespoon veg oil and sauté onion until translucent. Add chiles. Add paste of dried spices, garlic, salt, and ginger/garlic paste. Cook over medium heat with three tablespoon water for two minutes. Add to cooked lentils along with tomato. Cook over low heat for 20-30 minutes. Turn to low and add approx 5-8 tablespoon ghee, juice of 2-3 lime, and fresh chopped coriander.
