Ingredients

The following ingredients have 4 Servings
  • 1 cup tuvar dal ((arhar dal or split pigeon pea lentils) or 200 grams or ½ cup tuvar dal + ½ cup masoor dal (split pink lentils))
  • 1 to 2 green chilies (or serrano peppers - chopped or slit lengthwise)
  • ½ cup chopped onions (or 1 medium sized onion)
  • 1 cup finely chopped tomatoes (or 2 medium sized tomatoes)
  • 1 teaspoon finely chopped ginger (or 1 inch ginger, peeled and finely chopped)
  • ½ teaspoon turmeric powder ((ground turmeric))
  • ½ teaspoon Garam Masala
  • 1 pinch asafoetida ((hing) - optional)
  • 2.5 cups water (- for pressure cooking)
  • 1 or 2 tablespoon low-fat cream (- optional)
  • 2 tablespoon chopped coriander leaves ((cilantro))
  • salt (as required)
  • 3 tablespoon oil (or 3 tablespoon ghee (clarified butter))
  • 1 teaspoon cumin seeds
  • 5 to 6 medium garlic cloves (- finely chopped)
  • 2 to 3 dry red chilies (- broken and seeds removed)
  • a generous pinch of asafoetida ((hing) - optional)
  • 1 teaspoon crushed kasuri methi ((dry fenugreek leaves) - optional)
  • ½ teaspoon red chili powder (or cayenne pepper or paprika)
  • 1 tablespoon chopped coriander leaves ((cilantro))
  • a small piece of charcoal
  • ¼ teaspoon oil (or ghee (clarified butter))

Instruction