Shree Banke Bihari Pulses Mills

• 1 Cup red split skinned masoor dal
• ½ Teaspoon turmeric powder
• 1½ Teaspoon salt or to your taste
• 3 Cups of water
• 1 Teaspoon cumin seeds
• 1 Pinch of asafetida (Hing) 
• 1 Tablespoon vegetable oil
• 2 Teaspoon crushed red chilies or red chili powder
• 2 Tablespoons melted butter or Ghee
• 1 Small onion – finely chopped
• 1 Medium ripe tomato - chopped
• 1 Medium green chili- Chopped
• 1 Tablespoon of vegetable oil
• 2 Tablespoons chopped coriander leaves

Directions for cooking dal:

1. In a pressure cooker add dal and wash, changing water several times until the water  appears clear and then soak dal in 4 cups of water for 15 to 20 minutes.

2. Once dal is soaked rinse the water out and wash . Add 3 cups of water, turmeric powder, salt  and 1 teaspoon of oil and mix.When dal is boiling it creates lot of foam and the  foam comes out from pressure cooker to prevent that it is a good idea to add little oil

3. Close the lid of the pressure cooker, place the weight  on the lid  and cook on medium heat.

4. In about 8 to 10 minutes pressure cooker will start steaming turn the heat down and cook for 1 to 2 minutes. Red masoor dal cooks very quickly. Turn the stove off and wait until steam goes down. Different brand of cooker require different time to cook.

5. While dal is cooking prepare the onion and cumin seed tadka and keep them aside. 

6. Open the pressure cooker and turn the stove on to medium heat, with the cooking  spoon mix  dal well so there are no lumps, if the dal is thick then add more water. 

7. Add onion, tomato tadka and cook for few minutes then add cumin seed tadka cook for 1 minute and close the stove off or until you have the desired consistency, turn the stove off. 

8. When ready to serve, add chopped Coriander leaves and mix, transfer dal in a serving bowl and pour  hot chili tadka over dal.