1 cup red lentils , split
3 cups of water
1 tsp ghee (or any neutral oil)
1 large, sour green mango [or 1/2 cup grated mango, or use lime juice at the end for tang]
1 tsp turmeric powder
1/3 cup chopped tomatoes
Salt to taste
Cilantro to garnish
Generous pinch of garam masala
**For tempering**
4 tbsp ghee
1.5 tsp cumin seeds
2 cloves
2 dry red chillies
1/4 tsp Nigella seeds (optional)
1/4 tsp black mustard seeds
1/2 tsp red chilli powder/cayenne (adjust to taste)
Method:
Peel the skin from the mango and finely grate it. Set aside.
In a bowl, wash the red lentils under a stream of water 2-3 times.
After washing, tip them in a pressure cooker or large, heavy bottomed pot along with turmeric, tomatoes, ghee and grated mango(if using) and let soak in water.
Note: Although I have given the measure of water above,it is totally your call. As a thumb rule, the water should be enough to cover and rise 1.5"-2" above the lentils. Let soak in water for at least 1.5 hours.
**Cooking the lentils [Any one of the below]:-**
Using Pressure Cooker {this is what I do} :-
Cook the lentils [along with soaking water] for 8-10 minutes on medium heat till the first whistle.
Immediately remove from heat and wait till the steam completely escapes..Again this time will vary if you are using whole lentils.
Once the lentils are cooked add salt.
Cooking in a pot :-Add lentils [along with water] and simmer on medium heat, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.Once the lentils are cooked, add salt.
Tempering :-In a small sauce pan, heat the ghee till hot on medium heat.Add the cumin, mustard & Nigella seeds.Wait till they crackle.Add the cloves & dry chillies.Cook for 20 seconds
Remove from heat and add the red chilli powder. Immediately add this tempering to cooked dal.
Stir in the tempering and garnish with cilantro, sprinkle with garam masala
