Ingredients:

• 1 cup – Cooked Toor Dal
• 1 – Onion (chopped)
• 1 – Tomato (chopped)
• 1 cup – Lotus root
• 1/4 tsp – Turmeric powder
• 1 tsp – Mustard Seeds + Urad Dal
• 1 tbsp – Fenugreek seeds
• 1/4 tsp – Cumin seeds
• 2 – Dry Red Chillies
• A few Curry leaves
• Salt
• 1 tsp – Lemon juice
• Oil
• Roast and grind:
• 2 tbsp – Coriander seeds
• 1/2 tsp – Fenugreek seeds
• 3 – Dry Red Chillies
• 1/4 tsp – Asafetida powder
• 3 tbsp – Desiccated Coconut

Method:

1. Dry roast and then grind to a fine powder all the ingredients under the -to roast and grind- section.
2. Heat oil in a pressure cooker, splutter the mustard seeds and urad dal. Fry the fenugreek seeds, cumin seeds and dry red chillies.
3. Add the onions, tomatoes, and curry leaves, cook for a few minutes until the vegetables are done.
4. Now add the lotus roots, cook for a few minutes; add enough spice powder, turmeric powder and salt. Cook everything on simmer for a few minutes.
5. Finally add the dal and enough water to the vegetables, cook everything on medium flame with the lid covered until the gravy thickens.
6. Add the lemon juice and remove from flame.
7. Serve hot with rice and papads.
8. Recipe courtesy: Priya Easy N Tasty Recipes