Easy Awadhi Style Dal Masoor Mussallam Recipe Recipe

We begin making the Awadhi Style Dal Masoor Musallam method by pressure making the dal in a pressure cooker with 2 cups of aqua and a pinch of table salt for 3 whistle.Once done release the pressure naturally, and smash the dal to a coarse mixture, make sure u do not over mash it.In a heavy bottomed skillet, mildly hot lubricate, toss in bay leaf, hing and crackle the cumin seeds, once done toss in the finely sliced ginger and garlic.toss in in the onions and sauté till it is translucent, then later toss in the finely sliced tomatoes along with all the seasoning powders except the garam masala.You can toss in ½ cup aqua and let the tomatoes mildly hot till it smashed and the raw smell goes away.Then later toss in the dal, now you can toss in the garam masala ground mix, notes it with table salt and toss in 1 cup of aqua.bubble gently the dal for 5 mins and then top the dal with finely sliced coriander leaves.dish up the Awadhi Style Dal Masoor Musallam method along with Garlic Naan or just eat it along with steamed rice.