Ingredients

The following ingredients have 4 Servings
  • ½ cup toor dal ((tuvar dal, arhar dal, pigeon pea lentils) or ¼ cup each of masoor dal and toor dal)
  • 1.5 cups water (- for stovetop pressure cooking)
  • 1 pinch turmeric powder ((ground turmeric))
  • 2 to 3 tablespoons oil ((neutral flavored) or unsalted butter or ghee (clarified butter))
  • ½ to ¾ teaspoon mustard seeds ((black))
  • 1 teaspoon cumin seeds
  • ⅓ cup finely chopped onions (or 1 medium-sized)
  • 1 to 1.5 teaspoons Ginger Garlic Paste (or 1 inch ginger & 3 to 4 medium garlic cloves crushed in a mortar-pestle)
  • 2 green chilies (- slit or chopped)
  • 2 to 3 dry red chilies (- kept whole or halved and deseeded, optional)
  • 10 to 12 curry leaves
  • 1 to 2 pinches asafoetida powder ((hing) - for a strong asafoetida, just one pinch is enough)
  • ½ teaspoon turmeric powder ((ground turmeric))
  • ½ teaspoon red chili powder (or cayenne pepper or smoked paprika)
  • ⅓ to ½ cup finely chopped tomatoes (or 1 medium-sized)
  • 1 to 1.5 cups water (or add as required)
  • salt (as required)
  • 1 teaspoon dry fenugreek leaves ((kasuri methi))
  • ¼ to ½ teaspoon Garam Masala
  • ½ to 1 teaspoon lemon juice (- optional)
  • 2 to 3 tablespoon chopped coriander leaves ((cilantro) for garnish)

Instruction