Basic Masoorichi Dal - Lentil Soup with Curry Leaves

It is so amazing that something so basic as a dal/lentils even with such few ingredients can taste so good. We love any kind of Dal/Lentils at our house. In fact, it is a ncessity at dinner table even if there is some sort of vegetable. What can I say - the hubby is spoilt silly! One can buy either Whole Masoor or Split Masoor dal.  I have used the split Masoor Dal in this recipe. And yes it makes a big difference which one is used!!

Ingredients:

1/4 cup Split Masoor Dal

1/2 tomato - 1/4 used in preparation and 1/4 for garnish

1 green chilli

1/8 tsp mustard seeds

1/4 tsp turmeric

1/8 tsp udad dal

Dash of asofoedita

4 curry leaves

Pinch of shredded coconut

Salt and Sugar

Ghee

Method:

1. Pressure cook the dal by adding the dal, 1/4 chopped tomato, green chilli, and half of the turmeric. You can add salt in this step if you wish. When dal is cooked, use a masher and mash the dal well so that it is one big mush.

2. Heat a pot and our the dal into it.  Using a Tempering pot, prepare the following temper: Heat ghee, add the mustard seeds, let them splutter, now asofoedita and udad dal (wait for a few seconds), now add the curry leaves, and remainder of the turmeric. It should be sizzling hot at this point.  Turn the flame off .  Add a pinch of shredded coconut at this time and give it a quick stir with a spoon.  Now add it to the pot of dal and put a lid on it. Put some water in the tempering pot and add it back to the dal. It should sizzle. (If your tempering pot did not sizzle when both times it was not hot enough). 

3. Give the dal a stir, add some water if necessary, add remainder of the tomoato, add salt and sugar as per your taste. Let it come to a boil and serve with rice or chapatis.

Note: Have all your tempering ingredients ready before you start the process. This will prevent the tempering from burning. If it burns, start all over again.