Whole Masoor (red lentil) dry

Masoor Dal contain high levels of protein, including essential amino acids isoleucine and lysine and are an essential source of inexpensive protein diet. They are good source of potassium and iron.

Ingredients:

Masoor (with its skin)   - 1 cup

Water   - ¾ cup

Salt to taste

Oil        - 2 tbsps

Jeera    - ½ tsp

Asafoetida        - a pinch

Turmeric powder          - ¼ tsp

Red chilli powder          - ½ tsp

Coriander powder        - 1 tsp

Garam masala powder  -1/2 tsp

Method:

-         Soak the masoor for six hours.

-         Pressure cook the dal with salt and water for two minutes. Cool and open the cooker.

-         Heat oil in a thick bottomed pan. Add the jeera and asafetida.

-         Add all other masala powders and then the cooked dal.

-         Mix well and remove from fire after a minute, when the remaining water dries up.

-         It is a delicious accompaniment for steamed rice.