Ingredients
The following ingredients have 4 Servings
- ¼ cup pigeon pea lentils ((tur dal, tuvar dal or arhar dal))
- 1 pinch turmeric powder ((ground turmeric))
- ¾ to 1 cup water (- for pressure cooking lentils)
- ⅓ cup chopped coriander leaves ((cilantro))
- 2 teaspoon cumin seeds
- ½ teaspoon black pepper
- 1 or 2 green chilies (- chopped)
- ½ inch ginger (- roughly chopped)
- 4 to 5 garlic cloves (- small to medium-sized, roughly chopped)
- 1 tablespoon sesame oil ((gingelly oil) or any neutral tasting oil)
- ½ teaspoon mustard seeds
- 12 to 15 curry leaves
- 1 to 2 dry red chilies
- 1 pinch asafoetida ((hing))
- ¼ teaspoon turmeric powder ((ground turmeric))
- 1 to 1.5 cups water (or add water as required)
- 2.5 to 3 tablespoons lemon juice (or add lemon juice as per taste)
- salt (as required)
- 2 to 3 tablespoon chopped coriander leaves (- for garnish)
