Masoor Dal Tadka

Preparation Time: 15 mins

Quantity: Serves 4

Ingredients:

Masoor Dal – 1 cup

Onion – 1 medium

Tomato – 1 medium

Turmeric powder – ½ tsp

Chilli powder – 1 tsp

Dhania powder – ½ tsp

Jeera powder  -1/4 tsp

Garam masala – ½ tsp

Asafetida  - 1 pinch

Salt – to taste

Kasuri methi  -1/2 tsp

Oil / clarified butter – 1 tsp

Red chillies – 2

Cumin seeds – ½ tsp

Water  - To cook dal

Preparation:

• Pressure cook Masoor Dal with enough water for 2 – 3 whistles
• Heat oil / ghee in a pan and saute Jeera, Red chillies and allow it to splutter.
• Add thinly chopped onions and fry until translucent.
• Add roughly chopped tomatoes, Dhanaia powder, Turmeric powder, jeera powder, garam masala, chilli powder, salt and give a stir.
• Add little water so that the onions and tomatoes cook finely.
• Add the cooked dal and stir well.
• When the masala and dal is blended well, add kasuri methi and stir.
• Put off the flame and serve hot with steamed rice.

Potato Tomato Masala for Poori, Chapathi and Dosa

Preparation time: 15 mins

Quantity: Serves: 3

Ingredients:

Potato – 2 (Big Size) Chopped into medium sized cubes
Onion - 1 (Big Size) Chopped in to thin slices
Dhania Powder – 1 tsp

Turmeric Powder – ¼ tsp

Salt - to taste

Water - 1/2 cup

To make a paste:

Onion - 1 roughly chopped
Tomatoes - 2 roughly chopped
Garlic - 6 cloves
Red Chillies – 5-6

To temper:

Oil – 1 tbsp
Mustard seeds - 1/2 tsp
Asafetida - a tiny pinch

Curry leaves - a small sprig

Preparation:

• Grind the above said ingredients in table 2 and keep aside.
• Heat oil in a pan and add saute the onions till translucent.
• Add the ground paste, Salt and stir for a while.
• Then add the potatoes and simmer the flame. Allow the potatoes to get cooked in the gravy. 
• Ensure that the potatoes don’t overcook. It should be soft, but not mushy.
• Finally, temper the above said ingredients with some oil and add it to the potato mixture.
• Serve hot with Roti, Dosa, or Poori