Whole Masoor (Red Lentil) Parsi Style

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   1. Soak the masoor for half an hour.

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   2. Transfer it to a cooker. Add turmeric, asafoetida, salt and curry leaves. Add water, but not as much as when you make yellow dal. It should not be watery.

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   3. After the first whistle blows, turn the flame low and cook for half an hour.

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   4. In the meanwhile, cut up the onion (fine), green chillies, garlic (round) and tomato (small chunks).

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   5. Once the masoor is done. Heat oil in a non-stick kadai, add cumin seeds and onions. Fry till the onion is translucent. Add ginger-garlic paste and garlic pieces. Fry for a minute or so.

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   6. Add green chillies and fry for a few seconds. Add the red chilly powder. Next add the tomatoes. Don't let the tomatoes turn completely soft.

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   7. Next, pour in the cooked masoor in the kadai. Mix well.

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   8. If the masoor is too dry, add a little water. Taste to see if there's enough salt.

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   9. You can garnish it with chopped coriander.

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    You can use the same recipe to make lobia (black-eyed peas). But you can replace the jeera with ajwain (carom seeds) and add an half inch chopped ginger.

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