Ingredients:

• 1/2 tbsp – oil
• 1/2 tsp – Black Mustard Seeds
• Hing – a pinch
• Curry leaves – 4 to 5
• Garlic – 4 medium cloves, chopped
• Turmeric (as desired)
• Red Chilli powder (as desired)
• 2.5 – 3.5 tbsps – Curds – preferably, not sour
• Salt (as per taste)
• 1.5 cup – Mag
• 2 – Small tomatoes, chopped
• 1- Onion, chopped
• Cilantro for garnishing
• Water

Method:

1. Wash the mag.
2. Heat the oil in a vessel.
3. Add mustard and hing.
4. When the mustard starts to pop, add the garlic and mix.
5. After about 15 seconds, add the curry leaves.
6. Add onions and raise the flame a bit.
7. Cook till the onions are golden brown in colour.
8. After 45 seconds to a minute, add the tomatoes and mag, and raise the flame a bit more.
9. Add some water depending on how thick or thin you want the dal to be.
10. Add salt – remember that the tomatoes and onions will give off some water – so think about this in the previous step.
11. Cover the vessel with a lid and heat till the dal is almost cooked.
12. Add turmeric and chilli powder.
13. Add the curds.
14. After some time reduce the flame.
15. Once cooked, add cilantro on top.
16. Do not mix in the dal.
17. Will go well with chapatti, kadak tandoori roti, plain steamed rice.

Recipe courtesy of Hemal