Whole Masoor (Red Lentil) Parsi Style

1. Soak the masoor for half an hour.
2. Transfer it to a cooker. Add turmeric, asafoetida, salt and curry leaves. Add water, but not as much as when you make yellow dal. It should not be watery.
3. After the first whistle blows, turn the flame low and cook for half an hour.
4. In the meanwhile, cut up the onion (fine), green chillies, garlic (round) and tomato (small chunks).
5. Once the masoor is done. Heat oil in a non-stick kadai, add cumin seeds and onions. Fry till the onion is translucent. Add ginger-garlic paste and garlic pieces. Fry for a minute or so.
6. Add green chillies and fry for a few seconds. Add the red chilly powder. Next add the tomatoes. Don't let the tomatoes turn completely soft.
7. Next, pour in the cooked masoor in the kadai. Mix well.
8. If the masoor is too dry, add a little water. Taste to see if there's enough salt.
9. You can garnish it with chopped coriander.
You can use the same recipe to make lobia (black-eyed peas). But you can replace the jeera with ajwain (carom seeds) and add an half inch chopped ginger.