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For pressure cook

  • Pahadi masoor(Indian brown lentil) – 1 bowl
  • Asafoetida – 2 pinch
  • Turmeric powder – 1/2 tsp
  • Salt

For Tempering

  • Onion- 1 medium sized (chopped)
  • Tomato – 1 medium sized (chopped)
  • Garlic cloves – 6-7
  • Green chillies – 3-4
  • Cumin seeds – 1 tsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Salt to taste
  • Mustard oil – 1 tbsp
  • Clarified butter – 1 tsp


  • Firstly,pick the pebbles out of the dal.

  • Pressure cook the masoor dal with sufficient amount of water,salt, asafoetida & turmeric powder.

  • Bring first whistle in high flame,cook for 10 minutes in low flame.

  • For Tempering,heat a tadka pan & add mustard oil.

  • Add cumin seeds,saute for few seconds.
  • Add chopped garlic,saute till raw aroma goes.
  • Add chopped onions till brown in colour.

  • Add chopped tomatoes,saute for 1 minute.
  • Add turmeric powder,red chilli powder,coriander powder,salt & black pepper powder.(Be careful in adding salt & turmeric powder since we have added both in boiled dal also).

  • Saute spices till oil separates from masala.

  • Add this tadka into pressure cooker,mix well.

  • Add ghee & put cooker in high flame. Bring one whistle only.Switch off the flame.

  • Pahadi masoor dal is ready.
  • Garnish with chopped coriander leaves.



Hi all, I am Kanchan from devbhoomi Uttarakhand(INDIA). Cooking is my passion.Here I am sharing those secrets of cooking,which I have acquired over the period of time from my mother. I hope you will like it. Keep supporting this blog for more such recipes and do leave your valuable feedback.

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