Whole Masoor Dhal Curry

This is a simple curry that I prepare on a regular basis when we get tired with regular dhal. This pairs well with chapathis and rice. When serving with rice, our favorite combination is just plain rice with rasam and pappads served with this delicious curry.

1. Whole masoor dhal, 1 cup, washed and cooked with a pinch of turmeric until just tender but not mushy. I cooked it on stove top with enough water until 20 minutes.
2. Garlic, 1 medium size, diced.
3. Tomatoes, 2, skin removed and pureed. ( Make a x on the back of the tomatoes and drop it in boiling water for 10 seconds. Remove the tomatoes from the hot water and immerse them immediately in cold water to stop the cooking. The skin will come off easily now. This can be pureed in a blender).
3. Ginger-garlic paste, 1/2 teaspoon.
4. Chili powder, 1/2 teaspoon.
5. Coriander powder, 1/2 teaspoon.
6. Garam masala or any other meat masala like chicken masala etc., 1/2 teaspoon.
7. Salt as per taste.
8. Chopped cilantro for garnishing.

Heat a pan with a tablespoon of oil. Add the diced onions and sauté for a few minutes until translucent. Now add the ginger-garlic paste along with the pureed  tomatoes, chili powder, coriander powder, garam masala along with salt and mix everything well. Cook for 5-7 minutes under low flame and then add the cooked dhal along with a cup of  water and cook for 5 more minutes. Add a dollop of butter on top and serve hot with chapathis and rice.