Ingredients:

• 1/2 cup – toor dal, pressure cooked
• 1 tsp – ginger, grated
• 2 flakes – garlic, crushed
• 2 stalks – Curry leaves
• 2 stalks – Mint leaves, finely chopped
• 2 to 3 stalks – coriander leaves, finely chopped
• 1 – marble sized Tamarind lump
• 2 – whole Red Chillies
• 1/2 tsp each – mustard & Cumin seeds
• 1 tsp – Jaggery
• 1/4 tsp – Red Chilli powder
• 1/4 tsp – sambar powder
• 2 to 3 pinches – Asafoetida powder
• 2 to 3 pinches – cinnamon/clove powder
• 1 tsp – Ghee
• Salt to taste
• 2 cups – water
• Dry Roast and Grind to Powder:
• 1/2 tsp – Cumin seeds
• 1/2 tsp – whole peppercorns

Method:

1. Cook dal and make a smooth paste.
2. Soak tamarind and strain it.
3. Heat ghee, add seeds, asafoetida, curry leaves, ginger, garlic, whole chillies and cinnamon powder.
4. Add mint leaves, tamarind, jaggery and all dry powders.
5. Simmer for a minute.
6. Add 2 cups hot water, cooked dal, salt, bring to a boil.
7. Simmer for 3-4 minutes, add coriander leaves.
8. Serve hot.

Recipe courtesy of Saroj Kering