Ingredients:

• 500 g – Tomatoes (chopped)
• 1 cup – Toor Dal (soaked in water for 1 hour)
• 1 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 90 g -onions (finely chopped)
• 4 – Green chillies (slit into half and seeded)
• salt
• For tempering:
• 1/4 cup – clarified Butter
• 3/4 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 8 flakes – Garlic (crushed)
• 4 – whole Red Chillies
• 12- Curry leaves

Method:

1. Add dal, tomatoes, turmeric, red chilli powder, onions and green chillies in a pan.
2. Bring to a boil, remove the scum, reduce to low heat, simmer, stirring at regular intervals until the lentils are mashed.
3. Continue to simmer.
4. To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds. Stir on medium heat until they begin to pop.
5. Add garlic and stir-fry until golden brown.
6. Then add red chillies and curry leaves, stir until the chillies becomes bright red and pour over the simmering dal. Remove and add seasoning.

Recipe courtesy of Sify Bawarchi