Masoor Malka

How to Prepare

1. Rinse the masoor dal thoroughly under running water until the water runs clear.
2. In a pressure cooker, add the rinsed dal
3. 10 cups of water
4. 2 tsp turmeric powder, and 2 tsp salt. Pressure cook for 2 whistles on medium heat, then let the pressure release naturally.
5. Heat 4 tbsp ghee in a large pot over medium heat. Add 2 tsp cumin seeds and let them splutter for a few seconds.
6. Add 4 finely chopped onions and sauté until golden brown, about 5-7 minutes.
7. Add 4 tbsp ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
8. Add 6 chopped tomatoes and cook until they turn mushy, about 5 minutes.
9. Add 2 tsp red chili powder
10. 2 tsp coriander powder
11. 1 tsp garam masala, and 1 tsp kasuri methi. Mix well and cook for 2 minutes.
12. Pour the cooked dal into the pot with the masala. Mix well and adjust consistency by adding water if needed (about 2-3 cups).
13. Simmer the dal for 10 minutes on low heat, stirring occasionally.
14. Garnish with 1 cup chopped coriander leaves and serve hot with rice or roti.