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