Ingredients
1 cup toor dal
2 green chillies slit
1 inch ginger julienned
1 teaspoon of finely chopped Coriander leaves
1 tablespoon ghee
1 finely cut tomato
1 teaspoon mustard seeds
1 dry red chillies
a pinch of asafoetida powder
Few sprigs of curry leaves.
1/2 teaspoon turmeric powder
salt to taste
Lemon juice for garnish
Method
In a pressure cooker, cook dal along with slit green chillies and julienned ginger until 2 whistles.
Remove the dal from the cooker and boil along with tomato pieces.
Add turmeric powder and salt to taste.
For tempering:
Take a pan and heat the ghee, once hot add the mustard seeds red chillies, curry leaves.
Once the mustard seeds crackle add the asafoetida powder and pour it over the dal.
Garnish with coriander leaves and lemon juice.
