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1 cup of Toor Dal Lentils
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1 Tomato (finely chopped)
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1 tsp. of Tamarind (chopped)
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1 tsp. of Jaggery (crushed)
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A bunch of Coriander/Cilantro Leaves (Hara Dhania) (chopped)
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1 stalk of Curry Leaves (Karhi Patta)
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1 tsp. of Red Chilli Powder (or to taste)
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1/4 tsp. of Turmeric Powder (Haldi)
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2 tsp. of Coriander Powder (Pisa Dhania)
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Salt (to taste)
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1/4 tsp. of
Garam Masala
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1/2 tsp. of Cumin Seeds (Zeera)
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1 tsp. of Mustard Seeds
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2 1/2 cups of Water
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1 tbsp. of Ghee or Oil
1) Wash lentils well with water. Pressure cook lentils in a pressure cooker until well done and soft. (Approximately 4 whistles will do). After lentils cool off a little, remove from cooker.
2) Beat the lentils well with a hand beater until they become smooth. And set aside.
3) Combine the following ingredients and make a thin paste: red chilli powder, turmeric powder, coriander powder,
garam masala,
cumin seeds, mustard seeds, salt and 1/2 cup water.
4) Heat ghee or oil in a saucepan, add the seeds to splutter. Then add tomatoes and curry leaves. And fry for a minute, then add the masala paste that you made. Fry for a minute. Then add the chopped tamarind and jaggery. Stir for a minute or so. Then add the lentils and stir. Add the water and bring to a boil. Then simmer on low heat for about 8 minutes or so.
5) Finally garnish with the chopped coriander/cilantro leaves.
