Masoor Daal or Red Lentils is a very simple yet a tasty recipe. It is a soft daal variety and gets cooked super quick. Since I have soaked it for few hours, it does not require pressure cooking. It is a complete curry in itself and best enjoyed with roti / rice along with some papads.....





Ingredients: 
Masoor Daal / Red lentils - 1 cup, washed and soaked for 4-5 hours
Onion - 1 small, finely sliced
Cumin seeds - 1 tsp
Ginger - 1 inch, crushed
Garlic - 3-4 pods, finely chopped
Tomatoes - 1 small, chopped
Green chillies - 2, chopped
Garam masala powder - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt - to taste
Coriander leaves - a bunch, chopped
Oil

Method: 
In a kadhai, heat oil and splutter the cumin seeds

Add onions and cook till it becomes transparent

Add ginger, garlic and green chillies. Saute for a minute

Add tomatoes and cook on low flame till the tomatoes becomes soft

Add garam masala powder, red chilli powder, turmeric and salt. Cover and cook on low flame till tomatoes are mashed up and masala is cooked

Drain the water from the daal and add it to the kadhai. Add 2-3 cups of water and bring to boil

Simmer till the daal is fully done and consistency of the gravy is according to your liking

Garnish with coriander leaves and serve hot with roti / naan / rice