Masoor Mong Dal!

Ingredients

Masoor (Dhuli)Dal(Pink)(Split Red Lentil)-3/4 cup

Moong Dal(dhuli)Split Green gram)-1/4 cup( or a handful)

Onion-1

Tomoto-1

Ginger garlic paste-1 tsp (

Green chily-1

Some freshly cut ginger

Tumeric powder-1/2 tsp

Red Chilly powder-1/2 tsp

Salt-3/4-1 tsp

Oil/Ghee-1 tbsp

Water

Tadka

Kadi Patta(Curry leaves)-7-8

Garlic - 1 -2 small pieces

Ghee-1/2 tbsp

Recipe

1. Take water according to consistency in a cooker and put it on High flame.

2. Add all the ingredients in it and add dal in end.

3. Let it boil and then let it simmer for 1-2 minutes.

4. Close the lid and let it whistle once and then put on low lid.

5. Let it cook for 2-5 minutes(About2-3 whistles)

6. Let steam releases and then mash it out.

Tadka

1. Take ghee in a pan and heat it.

2. Add garlic with curry leaves and let garlic brown a bit.

3. Put this mixture in the dal and mix it and then add little dal in pan and put it in cooker again.

Dal is ready.

Note:

If ever the dal is cooked dry one can add boiled water to it and simmer for a minute for consistency.

All dals are cooked in same ways

Dal variations

1. Arhar(yellow)(Split Red gram)- Masoor(split) Dal( 3/4-1/4 combo)- mash it

2. Urad(Split Black gram)(black white)-Chana Dal(dark yellow) (3/4-1/4 combo)- let is not to be mashed

3. Urad (whole ) (Dark black)/(Black gram) is cooked like makhani dal with ghee/butter and milk added.

4. Chana dal (Split Bengal gram)is cooked seperately and not mashed.

5. Masoor(Brownish black) (whole) is cooked seperately too and not mashed.

6. Urad (Washed)(White) is also cooked seperately.

For tadka

One can use just Jeera(cumin seeds), or garlic or curry leaves

All dals can be cooked seperately too.

Urad(whole) , Masur (whole), Arhar Dal and Chana Dal takes long to cook and should be soaked a bit before and should be cooked for about 15-20 minutes(4-5 whistles) and rest requires just 2-3 whistles.