masoor dal , how to make whole masoor dal or sabut masoor dal

Directions

1. 1
   pick and rinse the lentils. if you have time you can soak the lentils for some 30-40 minutes.or else just pressure cook the lentils with 2.5 to 3 cups water till they are cooked soft.heat oil for tempering the dal in the pan.fry the cumin first. then add the onions.now fry till the onions are browned. this is an important step in making this dal.you have to brown the onions as the browning gives a lot of flavor and taste to the dal.add the ginger-garlic paste and fry for a minute or till the raw aroma of ginger garlic disappears.add the tomatoes and green chilli and fry again for a few minutes till the tomatoes become soft.finally add all the dry powders, except garam masala powder and kasuri methi. mix well.now add this mixture to the cooked masoor or add the masoor dal to the tempering... whatever suits you. mix well and add salt.simmer the dal on a low or medium flame. if the dal is too thick then add some hot water to get the right consistency.mash some dal with your ladle or spoon at the sides of the pan. this is done to get a creamier consistency.finally add the cream, punjabi garam masala powder and crushed kasuri methi. stir. switch off the burner.the masoor dal is ready to be served with some basmati rice or rotis.garnish the masoor dal with kasuri methi or cream or chopped coriander leaves.