1 cup masoor dal (the red one)
1 onion, thinly sliced
1 large tomato, chopped
3 cloved chopped garlic
1/2 inch piece of fresh ginger, grated
2 green serrano chilis (seeds removed), chopped
1/4 teaspoon turmeric powder
1/4 teaspoon salt
1 teaspoon oil
1 tablespoon oil
2/3 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 stock cube, chicken or vegetable
1/2 large onion, thinly sliced
2 cloves garlic, grated
1 small tomato chopped
1/4 teaspoon cayenne powder
1/4 teaspoon garam masala powder
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
Chopped, fresh coriander
1-2 teaspoons lime or lemon juice
Soak the dal in 3 cups of water for an hour in the pressure cooker that you will use. Add the next 8 ingredients: onion, tomato, garlic, ginger, chilis, turmeric, salt and 1 teaspoon oil.
Cook under pressure for about 20 minutes.
When the dal is cooked heat the oil in a large skillet and add the mustard and cumin seeds.
As soon as they start to sizzle add the sliced onoin and fry until it turns a rich, golden brown.
Add the garlic and continue frying for a couple of minutes.
Add the crumbled stock cube and continue frying.
Add the chopped tomato and then the powdered spices. Cook for a few minutes until the tomato starts to break down and melt.
Add the cooked dal and stir to mix well.
When heated through add the lime (or lemon) juice
Garnish with fresh coriander