Whole Masoor Dal Fry (Red Lentils)

         
          This is a typical North Indian style lentil curry which is enjoyed with tandoori roti or naan. It is wholesome, healthy and nutritious with the goodness of proteins and fibre. This is my version, where I tweaked a bit, depending on the availability of the ingredients. Butter can be added to make it more rich. 

• 1 cup masoor dal, soaked for 30 minutes
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. hing (asafoetida)
• 1 large onion, chopped
• 1 tomato, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tsp. kasoori methi (dry fenugreek leaves), crushed
• 1 tbsp. lime juice
• 1 tbsp. butter
• onion rings to garnish

          Pressure cook the dal in 3 cups water for 5-7 minutes on low flame after the first whistle. Heat oil in a pan and temper with the cumin seeds and asafoetida. Add the onion and sauté till light brown.

          Then add the tomatoes and fry till it is well mashed up. Now add the ginger-garlic paste, coriander-cumin powder, turmeric powder, red chili powder and garam masala powder mixed with little water.

          Sauté till oil leaves the sides of the pan. Add the boiled dal, kasuri methi and salt and simmer on low flame for 2-3 minutes. 

          When done, add the lime juice and mix well. Serve, garnished with onion rings and butter.