Wash the dal and soak in enough water for 20 minutes.
Drain the water and add the dal in a pressure cooker.
Add salt, turmeric powder and water in the cooker and pressure cook until dal is softened.
Remove the cooker from heat and let the pressure release.
Add dry mango powder and mix well.
Heat ghee in a pan.
Once the ghee is hot, add heeng, cumin seeds and garlic and fry for a few seconds.
Remove the pan from heat and add red chilli powder and pour the tempering over the dal and mix well.
Serve hot with steamed rice or Roti and dry sabzi.
Cook the dal until it is mushy. Then whisk it well using a wire whisk. It tastes best when it is creamy.If you wish you can also add a nice onion and tomato gravy in this recipe itself. Just saute onion, tomatoes green chilies, and ginger in two tablespoons of oil and cook until the oil separates. Add this gravy into the dal and mix it nicely. So this is how you can make masoor dal with onion and tomato gravy as well.Masoor Dal tends to thicken as soon as you turn off the flame. So kindly adjust the consistency of the dal accordingly.