Ingredients:

• 1 cup masoor dal
• 5 to 6 stalks dill leaves, cleaned, finely chopped
• 2 to 3 green chillies, slit vertically
• 1 onion, finely chopped
• 1 capsicum, finely chopped
• 2 flakes garlic, crushed
• 1 stalk Curry leaves
• 1 tsp coriander leaves, finely chopped
• 1/2 tsp Turmeric powder
• 1/2 tsp Red Chilli powder
• 3 to 4 pinches Asafoetida powder
• 1 tbsp oil
• 1 tbsp Ghee
• 1/2 tsp Sugar
• 1 Bay Leaf
• 1 Clove

Method:

1. Wash and soak masoor dal in plenty of water for 30 minutes.
2. Heat oil in a pressure pan. Add capsicum, onion, stir fry for a minute.
3. Add clove, bay leaf, garlic and stir.
4. Add washed masoor dal and dill leaves.
5. Add 2.5 cups hot water and pressure cook till dal is soft.
6. Keep aside till the cooker cools.
7. Remove bay leaf and clove.
8. Grind the boiled dal till smooth.
9. Take a deep serving dish.
10. Place green chillies and curry leaves at bottom of the dish.
11. Put turmeric and chilli powder over it.
12. Put sugar, over it.
13. Heat ghee in a small seasoning pan.
14. Add asafoetida, clove and pour sizzling hot into the dish over the ingredients.
15. Cover immediately and keep for a minute.
16. Pour dal into the dish, add salt and mix well.
17. Add chopped coriander leaves.
18. Put on the stove and add lemon juice and bay leaf.
19. Heat till it comes to a boil.
20. Take off fire and serve hot with naan or rice.

Recipe courtesy of Saroj Kering