An easy to make dish, this is an excellent accompaniment with rotis or chapatis.
1 cup masoor dal
Salt to taste
¼ tsp turmeric powder
2 cups water
½ tsp garam masala
2 tbsp ghee
½ tsp cumin
1 pinch asafoetida
1 dry red chilli, split
1 green chilli
1 tsp ginger, finely chopped
½ tsp garlic, finely chopped
1 onion, finely chopped
1 tomato, finely chopped
1 pinch salt
¼ tsp red chilli powder
2 tsp lemon juice
1 tsp coriander leaves, finely chopped
Soak the dal in water for half an hour. Drain and pressure cook with the turmeric powder, salt and water for a whistle. Lower the flame and allow it to cook for another two whistles.
If the cooked dal is too thick, loosen by adding more water.
Transfer to the serving bowl and sprinkle the garam masala over it and mix well.
Heat ghee in a pan and splutter the cumin.
Now add the asafoetida powder followed by the dry red chilli and garlic.
Now its time for the green chillies and ginger to go in. Sauté well.
When the mix turns brown, add the onions. When they turn translucent, add the tomato pieces.
When the whole mix has sautéed enough, add enough salt and the red chilli powder. Stir for a moment and transfer to the bowl of dal. Cover the bowl.
Sprinkle the lemon juice, garnish with coriander leaves and serve hot.