The main flavoring comes from the ghee tempering and the kasoori methi/dry fenugreek leaves.
The dish goes well with hot white rice or roti.
Preparation Time: 10 minutes
Soak Time: 45 minutes to 1 hour
Cook Time: 30 minutes
Serves : 4
To pressure cook:
Toordal /Kandi Pappu: 1 cup
Chana Dal/Senaga Pappu/Split Bengal gram: 1/4 cup
( wash both dals for 45 minutes to 1 hour)
Turmeric: 1/2 teaspoon
Onion : 1 medium chopped
Green chilies: 3 chopped
Ginger: 1 inch piece minced
Water : 2 1/2 cups
Ghee: 2 tablespoons
Mustard seeds: 1 teaspoon
Cumin/jeera seeds : 1 teaspoon
Dry red chili: 1 broke into 2 pieces
Garlic: 1 clove minced
Asafoetida/Hing : 1/2 teaspoon
Red chili powder: 1 teaspoon
Salt to taste
Kasoori methi: 1/2 teaspoon ( soak in water for 15 minutes)
Coriander leaves/ cilantro: 6 sprigs (3 tablespoons)
Lemon juice: 1 small lemon or 2 teaspoons of juice.
Take all the ingredients to pressure cook and cook for 3 whistles. Simmer for 5 minutes and turn off the stove.
Take the cooked dal and mash it a little bit with a wooden laddle.
Heat ghee for tempering, add mustard seeds, cumin seeds and red chili and fry for 1 minute until the seeds splatter. Add garlic, hing and fry for 30 seconds. Add dal, red chili powder, salt and mix well. Cook for 1 minute. Add soaked kasoori methi, and cook for 2 minutes.
Turn off the stove. Add coriander leaves and lemon juice and mix well.
Serve hot with rice or roti.