Masur Dail Tenga

Instructions

1. 1

   Cook the Lentils

   • Drain the soaked masoor dal. In a pressure cooker, combine the drained dal, 4 cups of water, turmeric powder, and salt.
   • Secure the lid and cook on medium heat for 3-4 whistles, which should take about 10-12 minutes.
   • Allow the pressure to release naturally. Open the cooker and whisk the dal gently until it's smooth but still has some texture. Set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat the mustard oil in a kadai or deep pan over medium-high heat until it becomes fragrant and you see faint smoke. This step is crucial to cook out the raw pungency of the oil.
   • Lower the heat to medium, add the panch phoron and let the seeds crackle and pop for about 30 seconds. Be careful not to burn them.
   • Add the slit green chilies and sauté for 15 seconds.
   • Add the finely chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become soft and pulpy.
3. 3

   Combine and Simmer