Masoor Dal Tadka - Restaurant Style Red Lentil Curry

Steps

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1. 1
   Rinse the masoor dal, toor dal and chana dal thoroughly, then soak for 30 minutes. This speeds up cooking and ensures even texture.
   ▶ ≈0:12
2. 2
   Transfer the soaked dal to a pressure cooker. Add turmeric powder, a little oil, and water as needed. The oil prevents overflow during pressure cooking.
   ▶ ≈0:20
3. 3
   In hot oil, add cumin seeds, ginger, garlic, green chillies and asafoetida. Fry until fragrant.
   ▶ ≈0:50
4. 4
   Add the chopped onions and fry well until softened and fragrant.
   ▶ ≈1:15
5. 5
   Pour in the cooked dal and mix well to incorporate the spices. Add warm water as needed to adjust consistency.
   ▶ ≈1:31
6. 6
   Simmer on low heat for 5 minutes to allow the spice flavors to infuse into the dal.
   ▶ ≈1:40
7. 7
   Heat ghee in a small pan, add garlic and roast on low heat.
   ▶ ≈1:53
8. 8
   Add green chilli, red chilli powder and crushed kasuri methi. Keep heat low and fry for a few seconds until aromatic.
   ▶ ≈1:59
9. 9
   Pour the hot spiced ghee over the dal immediately. Top with fresh chopped coriander and a squeeze of lemon juice.
   ▶ ≈2:08
10. 10
    Gently fold everything together. The dish is ready to serve.
    ▶ ≈2:15