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1/2tsp. turmeric powder
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1tsp. mustard seeds
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1tsp. cumin seeds
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1-2 whole dried red chili (halved)
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a pinch asafetida (hing)
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Few curry leaves
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2tbsp. oil
Method
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Pick, wash and pressure cook the daal and keep side.
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Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and
asafetida.
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When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
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Add salt, chili & turmeric powder and a cup of water.
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Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
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Garnish with coriander leaves and serve hot.
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Ingredients
