Ingredients:

• 1 cup Toor Dal
• 1 long white radish, peeled
• 1 tomato, finely chopped
• Juice of 1/2 lemon, extracted
• 2-3 sprigs Mint leaves, picked
• 2 sprigs curry leaves, picked
• 2 tbsp coriander leaves, finely chopped
• 2 green chillies, broken into halves
• 1 tsp Red Chilli powder
• 1 tsp Coriander seed (dhania) powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Garam Masala powder
• 3-4 pinches Asafoetida powder
• 1/2 tsp each cumin and Mustard Seeds
• 1/4 tsp Fenugreek seeds
• 1 tsp Sugar or 1 tbsp Jaggery (optional)
• 1 tbsp finely scraped Coconut (optional)
• Salt to taste
• 3 cups hot water
• 1 tbsp Ghee or oil

Method:

1. Wash and add 2 cups water to toor dal.
2. Add fenugreek seeds and pressure cook for 4-5 whistles.
3. Mash and blend dal together, when cooled, with a beater.
4. Wash, peel and slice radish into 1/2 cm thick rounds.
5. Boil in 1 cup water till tender but firm.
6. Heat ghee in a deep heavy vessel or earthen pot.
7. Add cumin and mustard seeds and asafoetida and allow to splutter.
8. Add curry leaves, tomato, mint leaves and green chillies.
9. Add jaggery, coconut, all dry masalas, salt and radish with its water.
10. Simmer for 2 minutes.
11. Add dal, bring to a boil and allow to simmer for 10-12 minutes.
12. Add lemon juice and coriander and simmer for a minute.
13. Take off fire and garnish with more coriander if desired.
14. Serve piping hot with fresh and hot steamed rice and papads.

Recipe courtesy of Saroj Kering