Masoor Dal with South Indian Tadka

Pressure cook the soaked lentils in 1 & 1/2 cups water for 4-5 whistles. Whisk well and Keep aside.

Heat oil in a pan and temper with red chilli, mustard seeds, cumin seeds and fenugreek seeds. Allow it to splutter.

Add the curry leaves, urad dal, asafoetida and turmeric powder. Saute for a few seconds.

Then add the boiled dal and salt to taste.

Mix well and simmer on a low flame for 2-3 minutes. When done, add coriander leaves and ghee and give it a stir.

Serve hot with either rice or chapattis.