Home Style Veg Masoor Dal
|Whole masoor||1 Cup (16 tbs), washed and soaked for 1-2 hours (Red Lentil)|
|Cumin seeds||1⁄2 Teaspoon (Jeera Seeds)|
|Onions||1⁄2 Cup (8 tbs), finely chopped|
|Garlic||4 Clove (20 gm), finely chopped|
|Green chillies||2 , finely chopped|
|Asafoetida||1⁄4 Teaspoon (Hing)|
|Tomatoes||1 Cup (16 tbs), finely chopped|
|Ginger garlic paste||3⁄4 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon (Haldi)|
|Chili powder||1 Teaspoon|
|Dhania-jeera powder||1⁄2 Teaspoon (Cumin-Coriander)|
|Sambhar powder||1⁄2 Teaspoon (Parsi)|
|Garam masala||1⁄2 Teaspoon|
|French bean pieces||1⁄4 Cup (4 tbs) (Small Pieces)|
|Cauliflower florets||1⁄4 Cup (4 tbs)|
|Carrot pieces||1⁄4 Cup (4 tbs) (Small Pieces)|
|Peas||1⁄4 Cup (4 tbs)|
|Vinegar/Malt vinegar||1 Tablespoon|
|Coriander||1⁄2 Cup (8 tbs), finely chopped|
|Leaves||1 Tablespoon (For Garnish)|
1 In a pressure cooker , heat the oil.
2 Add in the cumin seeds and curry leaves.
3 When the cumin seeds begin to splutter, add onion, garlic and chilies and fry till onions are golden brown.
4 Add in the asafoetida and cook well for 1-2 minutes.
5 Add in the tomatoes, ginger-garlic paste, turmeric powder, chili powder, dhania jeera powder, parsi sambhar powder, garam masala and salt and cook well till tomatoes are done.
6 Add in the masoor dal, all the vegetables and water as required.
7 Pressure cook until done.
8 Remove from the heat and transfer the dal to another vessel.
9 Return to the heat, and add in sugar and vinegar to taste.
10 serve hot with rice.