Ingredients–

• 1 cup moong dal (yellow lentils)
• 3 cups water
• 1 medium tomato, chopped
• 1/2 tsp turmeric powder
• Salt to taste

For the Tempering–

• 1 tbsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• A pinch of asafoetida powder
• 5-6 large garlic cloves, sliced
• 1-2 dry red chillies
• 6-7 curry leaves
• 1 tsp lemon juice
• Chopped coriander leaves for garnish

Method –

1. Add dal, water, tomato, turmeric powder and salt in a pressure cooker
2. Cook for 2-3 whistles on high heat
3. Let the pressure release naturally
4. Give the dal a stir and adjust the consistency of the dal according to your preference
5. For the tempering, heat the ghee in a small pan
6. Add cumin seeds and mustard seeds
7. Once the seeds sizzle, add the asafoetida powder
8. Add the garlic and dry red chillies and sauté for till the garlic turns brown
9. Add the curry leaves and sauté for a few seconds
10. Pour this tempering over the cooked dal
11. Add the lemon juice and chopped coriander leaves and stir