Step 1

Pick and rinse the pink lentils (dhuli masoor dal) well.

Step 2

Pressure cook the pink lentils in a 2-litre pressure cooker with 1.5 to 1.75 cups water, till they become soft and mushy. Pressure cook for 5 to 6 whistles on medium flame.

Step 3

When the lentils are cooked, beat with a wooden spoon or wired whisk lightly.

Step 4

Keep the cooked pink lentils aside. If lentils are not cooked, then add some more water and pressure cook for a few whistles more.

Step 5

In another pan or pot, heat oil. Fry the cumin seeds till golden.

Step 6

Then add onions and fry till they are light golden.

Step 7

Add chopped ginger and garlic. Stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.

Step 8

Add green chilies and red chilies. Stir.

Step 9

Add all the dry spice powders one by one including asafoetida (hing) and stir.

Step 10

Add the tomatoes and fry till the oil separates and the tomatoes become soft.

Step 11

Add the cooked pink lentils. Pour 1 to 1.5 cups water. You can adjust the quantity of water as required.

Step 12

Add salt and stir. Simmer for 6 to 7 minutes more on a low or medium flame till you get the desired consistency.

Step 13

This dal is neither thick nor thin and has a medium consistency.

Step 14

Lastly add kasuri methi and simmer for 1 minute.

Step 15

Towards the end add lemon juice and 1 tablespoon chopped coriander leaves and stir. Switch off the flame.

Step 16

You can also garnish the dal with coriander leaves if you want while serving. Serve this masoor dal hot with steamed basmati rice or roti or chappati.