HOLY BONG MASOOR DAL WITH DUAL TEMPERING
Come summer time , I love this dal with lemon and soft fried potato with a Mustard or kala jeera tempering
Masoor dal 100 ml ( 1 cup is 150 ml)
Onion 2 inch sliced and chopped.
Green chili 4
For tempering: 2 dry red chili and 11/2 heap tsp panch Phodon
turmeric 1 level tsp
Oil 2 tbsp ( I use ghee always)
Sugar 1/4th level tsp ( not more)
Boil dal with turmeric, 1/3rd chopped onion, 2 broken green chili, salt and sugar (1/4th tsp).
1 whistle in pressure cooker and done.
USE MINERAL WATER UNLESS YOU ARE SURE , YOU ARE USING SOFT WATER FROM THE TAP.
Heat oil or ghee to smoking and fry the onion to dark brown spots on high heat. Remove from heat , take the onion out leaving the oil behind. Add the onion to the dal.
2nd tempering ,
Heat the oil again add the tempering of dry chili and panch Phodon , and when done pour it into the dal. Take some dal into the tempering pan, mix and por back into the dal.
Return the dal to burner , add the green chilis 2 or more , boil for 2 minutes, adjust salt.
Eat with rice and lemon and fried soft potato julienne.