Ingredients:

• 1 cup – Toor Dal
• 2.5 cups – water
• 1 tsp – Red Chilli powder
• 1/2 tsp – Coriander seed powder
• 1/4 tsp – Turmeric powder
• salt to taste
• 1/4 tsp – Garam Masala (optional)
• 2 pinches Asafoetida
• 1 tsp – chopped Tamarind
• 1 tsp – Jaggery crushed
• 1 tbsp – Ghee
• 1/2 tsp – each cumin and Mustard Seeds
• 1 stalk Curry leaves
• 1/2 Tomato chopped fine
• 1 tbsp – chopped coriander

Method:

1. Wash and pressure cook dal till done (approx. 4 whistles will do). Cool cooker and remove dal.
2. Beat the dal with a hand beater till smooth. Keep aside.
3. Make a thin paste of the dry spice powders, salt and 1/2 cup water.
4. Heat ghee in a saucepan, add the seeds to splutter. Add tomatoes and curry leaves.
5. Fry for a minute. Add masala paste.
6. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more.
7. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 mins.
8. Garnish with chopped coriander.
9. Serve piping hot with steamed rice and papads.

Recipe courtesy of Saroj Kering