Ingredients: 

— 1.5 cups of masoor daal

— 1 tsp of finely chopped ginger

— 1 tbsp of ginger-garlic paste

— 1/2 onion chopped

— 1/2 tomato chopped

— 1/2 cup chopped coriander leaves

— 1 tsp of oil

— 2 tsp jeera seeds [rml_read_more]

— 1 tsp haldi powder

— 1/2 tsp (or to taste) mirchi powder

Method:

Cook masoor daal in pressure cooker for ~15 minutes until soft

Heat oil in a small pan, add jeera seeds until they sizzle. Then add ginger-garlic paste, onions, and chopped ginger. Cook until onions begin to brown, then add tomatoes and spice powders. Cook for a few minutes until tomato is soft and oil starts to separate. Add chopped coriander and stir for less than a minute. Add this concoction to the daal and stir together, with a bit of water, to your desired consistency.

Serve hot with chapathis!