1 cup tuvar (arhar) dal,
1 tomato; chopped,
1 small onion; chopped,
15-16 garlic pods; finely chopped,
2″ piece ginger; finely chopped,
4 green chillies; chopped vertically into 2-3 pieces,
1/2 tsp mustard seeds (rai),
1 tsp cumin seeds (jeera),
A pinch of asafoetida,
1/4 tsp turmeric powder,
Ghee/Oil for tempering,
Salt to taste,
1/2 cup chopped coriander leaves.
Wash the dal and then pressure cook with tomatoes, little garlic, some turmeric powder and water, upto 4-5 whistles. Later mash the dal, add little water if required.
In a kadhai, heat ghee, add mustard seeds, let them splutter. Then add jeera, asafoetida and garlic. Let it fry for 30 seconds and then add onion and green chillies. Let it fry till onion turns transparent. Then add turmeric powder, some coriander leaves, mix well and cover with lid for a minute. Then add the mashed dal. Give it a stir till everything mixes well. Add water as required, mix, cover with lid and cook for 2 minutes or till it boils. Garnish with remaining coriander leaves and serve with rice or roti.