Masoor Dhal

For a meal that's both light and comforting, what's better than a simple dhal and roti ? Especially on a cool sunny day, a bowl of dhal and warm soft rotis/chappatis is perfectly filling. I have been using Masoor dhal lately and loved this dhal recipe which is simple, satisfying and filling. Masoor dhal is not very common in Tamil cuisine and I have seen my mother try it out once after her north Indian neighbor gave her a recipe.  I felt it had a different taste, perfect to make a simple yet great tasting gravy for chappati.

Ingredients:

1. 1 cup dhal
2. 1/2 cup finely chopped onions
3. 1 cup chopped tomatoes
4. 1 teaspoon finely chopped green chillies
5. 2 teaspoon finely chopped ginger
6. 2 teaspoon finely chopped garlic 
7. 1/2 teaspoon chilli powder
8. 1/2 teaspoon coriander powder 
9. 1/2 teaspoon turmeric powder 
10. 1/2 teaspoon kasuri methi
    
11. salt to taste 

For seasoning

1. 1/2 teaspoon mustard
2. 1/2 teaspoon cumin
3. 2 red chillies
4. few finely chopped curry leaves
5. 1/4 teaspoon asafoetida

Procedure:

1. Pressure cook the masoor dal with turmeric powder and a cup of water for upto 2 whistles. Once cooked mash dal lightly and keep aside.
2. Heat oil in a kadai/pan, add mustard and let them splutter. Now add the cumin seeds, red chillis and asafoetida , immediately add green chilli, ginger, garlic, curry leaves and sauté well. To this add onions and sauté until the onions turn soft.
3. Add  coriander powder, chilli powder and salt. Immediately add the tomatoes so as not to burn the powders. Sauté well  until the oil starts to seperate or the tomatoes turn soft and becomes a thick masala. To the masala add a cup of water and allow it to boil and simmer for 5 minutes.
4. Finally add the cooked dhal and allow to combine well.Switch the heat off and add the kasuri methi.

Serve hot with chappatis/rotis.