Name: Punjabi Dhaba Dal (Spicy tangy flavorful whole masoor dal) recipe by Antara Navin at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1/2 cup whole Masoor dal; 1 - 1 1/2 cup water; 1 large Roma tomato; 1 small Onion, chopped; 2 green Chillies; 1 knob of Ginger sliced and chopped; 4 garlic cloves crushed and chopped; 1/2 tsp Cumin seeds; A dash of hing or Asafoetida; 1 tbsp ghee (or 2 tsp olive oil + 1 tsp ghee); 1 tsp Madras curry powder; 1 tsp Kashmiri mirch powder (to add color); 1/2 tsp Cayenne (to add spice); 1 tsp Turmeric powder; 1 small ball of Tamarind; 1/2 tsp Kasuri methi; Salt as per taste; 1 tbsp chopped coriander for garnish

Ingredients Serving: 2

1/2 cup whole Masoor dal
1 - 1 1/2 cup water
1 large Roma tomato
1 small Onion, chopped
2 green Chillies
1 knob of Ginger sliced and chopped
4 garlic cloves crushed and chopped
1/2 tsp Cumin seeds
A dash of hing or Asafoetida
1 tbsp ghee (or 2 tsp olive oil + 1 tsp ghee)
1 tsp Madras curry powder
1 tsp Kashmiri mirch powder (to add color)
1/2 tsp Cayenne (to add spice)
1 tsp Turmeric powder
1 small ball of Tamarind
1/2 tsp Kasuri methi
Salt as per taste
1 tbsp chopped coriander for garnish

Instructions

Wash and soak the dal for atleast 10 minutes. Cook the dal in pressure cooker with salt, 1/2 tsp turmeric and tomato in it. Give it 2 whistles and then lower the heat. Cook for another 10 min and then turn off the gas.
Soak the tamarind in 1 tbsp of lukewarm water for 5 minutes. Remove the tamarind seed and skin after 5 minutes. This tamarind water will be used later.
In a deep pan, add the oil or ghee. When the oil is heated, add hing and the cumin seeds.
When the seeds stop to crackle, add the onions along with ginger, garlic and green chillies. Saute for 5-7 minutes till the onions become brown and translucent.
In the meantime, take out the blanched tomato from the cooker into a bowl. Remove the outer skin and puree it with a spoon or fork.
When the onions become translucent, add the tomato puree. Add the tamarind water. Stir and mix.
Add 1/2 tsp turmeric, Kashmiri mirch, cayenne, madras curry powder, kasuri methi and salt as per taste into the pan. Saute the mixture for 5-7 minutes till you see the oil getting separate.
Now add the cooked dal. Bring it to a boil. Lower the heat and let it simmer for another 10 minutes.
Turn off the flame. Transfer the dal into a serving bowl and garnish it with coriander. Serve it hot with rice or roti.

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