During my working days as a cabin crew, we would hardly get any time to cook a complete meal, eat it in peace, do the dishes and go to work. Who could do all that when you hardly had 10 hours between two flights to catch up on your rest and prepare for you next flight.
On one of days after coming back from a crazy long flight, my flat-mate and I were really craving for dal rice but just didn't have the energy to cook the dal separately, then give it a tadka etc etc. So we thought of putting it all together in the cooker and cooking it in 15 - 20 minutes, gobbling it and hibernating!
And it worked out perfectly! The best part is, because the onions and tomatoes are sautéed on a high flame and then water is added to it, the dal gets such a wonderful smoky taste, and hence the name 'Dhue ki Dal'
Hope you like it as much as I can live on it.
25 - 30 Minutes
Red Chilli Powder
Split Masoor Dal
5 - 10
Heat oil in the cooker, add mustard seeds and jeera seeds, allow them to crackle. Then add hing, chopped garlic, green chillies and kadipatta and cook for 2-3 minutes.
Add chopped onions and cook for 2 minutes, stirring occasionally.
Add haldi and red chilli powder, stir well. Keep the gas on a high flame.
Add tomatoes and keep stirring on a high flame.
Add the washed dal to this. Add salt and required amount of water.
Cover and cook for atleast 3-4 whistles, preferably on the lowest flame (to avoid burning the dal).
Allow the steam to escape, open the cooker lid and mash the dal.
Garnish with coriander leaves.
P.S. This dal has to be cooked entirely in a pressure cooker to give it a nice smoky taste.