Ingredients
ServingsOriginal: Serves 4–6 (calculated as 4)
- toor dal1/2 cup
- water2 cup
- fenugreek leaves, methi; leaves only, remove even tender stems2 handful
- tomato3 piece
- onion, large1 piece
- turmeric powder1 pinch
- green chilli, sliced1–2 piece
- whole black peppercorns10 piece
- butter, small1 dollop
- ginger, small; optional1 piece
- ghee2 spoonful
- mustard seeds1/2 small spoon
- cumin seeds, zheera1/2 small spoon
- garlic clove, sliced2 clove
- red chilli2 piece
- curry leaves6–8 leaf
- tomato, small; finely chopped1 piece
- salt
- chilli powder
- ground coriander
- lemon juice
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Mix all above and put them in an Indian cooker (pressure cooker). Wait until the dal is cooked (4 whistles).
Heat the ghee in a pan, and add the mustard seeds, zheera, garlic, red chillis, and curry leaves. Fry until the garlic is golden.
Add the chopped tomato, salt, chilli powder, and coriander to taste.
Add the cooked dal mixture to the fried mixture, and let it simmer. You can add water if you like it to be more like gravy.
Add two drops of lemon juice for added taste.
Serve with hot rice, and an optional touch of Gongura pickle.
