Ingredients:

• 2 cups – Bengal Gram dal, washed and soaked for 30 minutes
• 2 to 3 sprigs – Basil leaves, finely chopped
• 2 to 3 sprigs – Rosemary leaves, finely chopped
• 2 – green chillies, chopped
• 1/2 inch piece – ginger, grated
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Coriander seed powder
• 1/2 tsp – sabzi masala powder
• 1/2 tsp – each mustard
• 1/2 tsp – Cumin seeds
• 1 tbsp – Olive oil
• 1 tsp – Butter
• To taste – Lemon juice
• To taste – salt

Method:

1. Pressure cook the washed dal in 3 cups of water, along with rosemary and butter.
2. Allow 2 whistles. Cool the cooker, till all steam has escaped.
3. Remove the dal and mash very lightly with a mallet.
4. Heat oil in a deep pan. Add mustard seed, cumin seed and allow to splutter.
5. Add basil leaves, chillies, ginger, and stir.
6. Add turmeric powder, coriander powder, sabzi masala powder, dal and bring to a boil.
7. Simmer for 2-3 minutes.
8. Stir in lemon juice, salt and take off fire.
9. Serve piping hot with white pulao or steamed rice.

Recipe courtesy of Saroj Kering