Ingredients:

• 1 cup – split red lentils (masoor dal), washed and soaked for 20-30 minutes
• 1/4 tsp – Fenugreek seeds
• 1 – small tomato, finely chopped
• 1 flake – garlic, crushed
• 1 stalk – Curry leaves
• 1/2 – Lemon juice, extracted
• 1 tbsp – coriander leaves, finely chopped
• 2 – green chillies, halved
• 1 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Coriander seed powder
• 1/4 tsp – Garam Masala powder
• 1/4 tsp – cumin powder
• 1/2 tsp each – cumin & Mustard Seeds
• 2-3 pinches – Asafoetida powder
• salt to taste
• 2 tbsp – Ghee or oil

Method:

1. Put 1 litre water to boil in a deep vessel.
2. Add washed, drained dal and fenugreek seeds.
3. Cover and simmer for one hour, or till dal is mushy.
4. Or pressure cook for 3-4 whistles, till soft.
5. Heat ghee in a pan, add seeds, asafoetida and allow to splutter.
6. Add garlic, curry leaves and tomatoes and stir.
7. Add all dry masala powders, salt and 2 tbsp water.
8. Stir and cook for a few seconds.
9. Add cooked dal, stir and bring to a boil.
10. Cover and simmer for 2-3 minutes.
11. Take off fire and add lemon juice.
12. Stir well and add coriander leaves.
13. Serve hot with steamed or jeera rice.

Recipe courtesy of Saroj Kering