My husband loves this so much, that I usually make a large pot everytime. He even asked me the next morning if maybe he could have “chaaval dal” for breakfast! 🙂

Its perfect with Rice or Roti. I love to have it as soup as well. Very hearty!

What you’ll need:

• Saboot Masoor Dal (with husk) – 2 cups
• Onion, finely chopped – 1
• Extra Light Olive Oil – 2 tbsp
• Cumin Seeds – 1 tsp
• Asafoetida/Hing – 1/4 tsp
• Turmeric Powder – 1/2 tsp
• Ginger, finely chopped – 1/2 inch piece
• Dal Masala or Channa Masala – 2 tsps or to taste
• Tomatoes – about 2
• Kasoori Methi (Dry Fenugreek Leaves) – 1/4 cup
• Salt to taste

Method:

1. Wash and boil the Masoor dal with Salt until soft. I use a pressure cooker. You can do it on stove top or IP as well.
2. In the meantime, add oil to a shallow pan and add Cumin Seeds and Asafoetida. Let it splutter for a minute.
3. Add the chopped Onion and Ginger and saute until soft and translucent. Add the Turmeric Powder.
4. Add the chopped Tomatoes and Dal or Channa Masala. Cook until soft.
5. Add the Kasoori Methi leaves and mix. Add this to the cooked Dal and mix.
6. Adjust salt and water for consistency. Enjoy!!

Note: If you dont have Dal/Channa Masala, you can simply use Green Chilies or Chili Powder. Also instead of Kasoori Methi, use Cilantro.

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