Masoor-Moong dal

Masoor dal is not a dal we make at my place. And when I came across several recipes which mentioned "delicious", "creamy" etc, I was intrigued. Bought a packet of orangish split masoor dal and after again going through several recipes, decided that I can safely try my ingenuity on this. And yes, it is 'delicious', 'creamy' and so on... Try it sometime. Very wholesome and simple (I managed to add two adjectives to it!!).

Ingredients
Masoor dal - 1 cup
Moong dal (split,yellow) - 1/2 cup or even lesser.
Onion - 1 chopped
Tomato - 2 chopped
Red chilli powder - 1 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/2 tsp
Jeera - 1 tsp
Oil - 2 tsp
Salt to taste
Coriander leaves chopped - handful

Method

1.  Wash the dals together in water well. The water should run clear. Soak in 2 cups of water.
2. Heat oil in a pressure cooker. I use my tiny hawkins.
3. Once it is hot, add jeera and let it crackle. Add onion and fry till translucent.
4. Add tomatoes, salt, chilli powder, cumin powder, coriander powder and cook till done.
5. Add the soaked dal along with the water. Mix well. Close the lid and on high heat bring it to one whistle. After that, reduce the heat to low and wait for two more whistles. Switch off the stove.
6. Once the pressure is released, open the cooker. Add coriander leaves. You can add a few drops of lime juice.
7. Serve hot with phulkas or lachchaa paranthas.

Note :

• The dal should be cooked and creamy. You should not see dal and water separately. If you do, you need to cook it more. 
• If the dal is too thick, add water, mix well and simmer on low heat.
• I added moong dal just to give it some body. Masoor dal alone can make the dish too creamy.
• You can add your own spices to your taste. The dal has a very native delicious flavour and goes well with most spices.