Ingredients:

• 200 g – whole masoor dal (red lentil de-husked)
• 4 – Garlic Cloves (chopped)
• 3 – Green chilli (chopped )
• 4 – Tomato (chopped)
• 1/2 pinch – asafetida
• 1/2 tsp – Nigella seeds
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Brown Mustard Seeds
• Spices: 1/2 tsp – Turmeric powder
• 1 tsp – coriander powder
• salt to taste
• 1 tsp – Red Chilli powder
• 3 tbsp – clarified Butter
• a handful chopped coriander

Method:

1. Wash and cook masoor dal with 1/2 tsp salt and 1/2 tsp turmeric powder for 3 whistles in a pressure cooker.
2. Heat a wok or pan, add asafetida, cumin seeds, brown mustard seeds and nigella seeds.
3. Saute for a minute.
4. Add garlic and stir till it turns golden.
5. Now add all spices and salt (don’t add turmeric again as we have already added at the time of cooking dal), mix well.
6. Add chopped tomatoes and chilly.
7. Saute till ghee comes out.
8. Add this tempering to cooked dal.
9. Let the dal cook for 10 minutes more.
10. Remove it from heat add chopped coriander leaves.
11. Serve hot with butter and rice.
12. Recipe Courtesy: Cooking With Sapana