Ingredients:

• 400g – Toor Dal
• 125g – Methi leaves, finely chopped
• 6 green chillies, cut in two
• 2-3 Red Chillies
• 1 onion, medium, chopped fine
• 1 brinjal, cubed
• 2 tomato, chopped in 4
• 1/4 tsp – Jeera
• 1/2 tbsp – Dhania powder
• Salt
• 1 tsp – Red Chilli powder
• 1.5 tbsp – oil
• 8 curry Patta leaves
• Hing, a pinch
• 1/8 tsp – Haldi
• 6 Cloves garlic, peeled and crushed
• 1/2 tbsp – Tamarind paste

Method:

1. Wash tuvar dal in a small cooker (3-5 litre).
2. Add green chillies, red chilli powder, tomatoes, brinjal, dhania powder, haldi and sufficient water (3 inches above dal).
3. Pressure cook the dal up to 3 whistles, let out steam, remove lid.
4. Drain upper layer of watery liquid into a bowl, add tamarind paste and keep aside.
5. Mash the dal with a wooden ladle till the dal is blended well with the vegetables.
6. Add reserved dal water and salt (you can add more water if desired).
7. Heat oil, add hing, mustard seeds, jeera, red chilli pieces, garlic and curry leaves.
8. Fry till the seeds splutter. Add chopped onion and fry till the colour changes to light brown,
9. Add chopped methi leaves, cover and cook for about 3-4 minutes on a low flame, stirring now and then, till the leaves are tender.
10. Now pour the prepared dal over tempering, mix well, cover and simmer for 2-3 minutes.
11. Check salt and remove.
12. Serve with hot plain rice with a spoon of good desi ghee.

Recipe courtesy of Uma Devi Ramachandra