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