All the spices used and the ghee gives a lot of flavoring to the dish.
Preparation Time: 15 minutes
Cook Time: 15 minutes
Serves : 3
Toor Dal: 1.5 cups
Onion : 1 medium chopped finely
Tomato: 1 medium chopped
Green chilies: 3 slit
Curry leaves: 1 sprig
Ginger: 1" piece chopped finely
Garlic: 2 cloves chopped finely
Asafoetida/hing : 1/2 teaspoon
Turmeric: 1/2 teaspoon
Red chili powder: 1 teaspoon
Coriander powder: 1 teaspoon
Kasoori Methi : 1 teaspoon
Salt to taste
Cumin Seeds: 1 teaspoon
Mustard seeds: 1/2 teaspoon
Dry red chilies: 3 broken in half
Cook dal separately either in a pressure cooker for 2 whistles or on the stove until the dal is completely cooked but not mushy.
Heat ghee in a pan, add the ingredients listed for tempering and fry until the seeds splatter. Add the ginger, garlic and curry leaves fry for 30 seconds. Add green chilies, onions and turmeric. Fry until the onions are translucent. Add tomatoes and cook for 3 minutes until they turn mushy. Add the spices and mix well. Add dal, rub the kasoori methi between your palms and add it to the dal, mix well and cook for 3 minutes.
Turn off the stove and serve hot with rice or roti.