Ingredients

• 1/4 cup Toor dal
• 5 garlic cloves
• 1″ piece ginger
• 1 green chili
• 1 1/2 tsp – 2 tsp crushed black pepper
• Small lime size tamarind
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/4 tsp fenugreek powder
• 1 tsp cumin powder
• 1/4 tsp asafoetida
• 1/2 tsp kashmiri chilli powder
• Handful of Coriander leaves
• 2 tbsp vegetable oil/sunflower oil
• Salt to taste

Method

Wash and add 1/4 cup toor dal in a pressure cooker.

Add 1/4 tsp turmeric powder and 1 cup water into it. Pressure cook until 2 whistles or mushy. Keep aside.

Soak a lime size portion of tamarind in 1/2 cup water and keep aside.

Heat a pan and add 2 tbsp vegetable oil. Add 1 tsp mustard seeds.

Once it starts spluttering, add 5 finely chopped garlic cloves , 1″ finely chopped piece ginger, 1 green chili chopped. Fry until the raw smell is gone.

Reduce the flame. Add 1/4 tsp turmeric powder, 1/4 tsp fenugreek powder, 1 tsp cumin powder, 1/2 tsp kashmiri chilli powder and 1 1/2 tsp – 2 tsp crushed black pepper. Sauté for a minute.

Add the tamarind puree and 1 1/2 cups boiling water.

Add salt, cooked dal and 1/4 tsp asafoetida into it.

Turn off the heat when it starts boiling. Do not let it froth for more as it will lose the flavours.

Add handful of chopped coriander leaves and serve hot.