You need –
- Red Lentils / masoor dal – 1 cup
- Onion – 1, finely chopped
- Tomatoes – 2, chopped
- Garlic – 2 cloves minced
- Turmeric – ¼ teaspoon
- Salt to taste
- Ghee/ clarified butter – 1 teaspoon
- Water – 1 ½ – 2 cups
For Tempering (Tadka)
- Cumin seed – ¼ teaspoon
- Mustard Seeds – 1 teaspoon
- Dried red Chilies – 2
- Asafoetida – Pinch
- Coriander leaves – for garnishing
- Ghee – 1 teaspoon
How to –
Wash the lentils in cold water until clean and set aside. In a heavy bottom pan heat the ghee. Tip in the onion, garlic, salt and turmeric, fry until the onion turn soft. Add the chopped tomatoes and saute for 2 minutes. Add the lentils and water. Cover and cook until the lentils are mushy. Add more water to bring the dal to the required consistency.
In a small frying pan heat the ghee. Add the mustard seeds and once they start to splatter add the cumin seeds, dries chilies, Asafoetida and fry for a few seconds. Add this to the cooked lentils, mix well.
Serve warm with Roti or rice.
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