3/4 teaspoon red chilli powder kashmiri laal mirch powder
Juice of half a lemon
For the Tadka (Spice Tempering)
1small onionthinly sliced
2garlic clovesthinly sliced
1green chillislit lengthwise
1/2 cup chopped coriander for garnishing
In a medium sized bowl, soak the lentils in water for 15-20 minutes.
Rinse the lentils and transfer to a medium sized pot and add the rest of the ingredients: water, salt, turmeric powder and kashmiri red chilli powder.
On medium high heat, boil the lentils for about 30 minutes, while occasionally stirring. The consistency of the daal can be adjusted by adding more water if it's too thick for your liking.
Finish the daal by adding a the juice of half a lemon and garnish with chopped coriander and tomatoes. Serve with plain white rice or naan / roti.
Pressure Cooker Method:
Add the drained moong dal, fresh water and all the spices: turmeric powder, kashmiri red chilli powder and salt. Cook on pressure for about 5-6 minutes until the lentils are cooked. Add juice of half a lemon.
Making the Tadka
In a frying pan, heat the oil and fry the sliced onion until it is golden. Add the garlic and fry for about 30 seconds. Now add the green chilli and fry for a 30 seconds or so, and finally add the cumin seeds which only take 10 seconds or so to release their aroma.
Carefully pour this tadka (temperinonto the cooked dal and top with chopped coriander. Serve rice or roti.