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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Ingredients:
500 g tomatoes, chopped |
1 cup toor dal, reserved in water for 1 hour |
1 teaspoon turmeric powder |
1 teaspoon red chili powder |
90 g onions, finely chopped |
4 green chilies, slit into half & seeded |
salt |
1/4 cup clarified butter |
3/4 teaspoon mustard seeds |
1 teaspoon cumin seed |
8 pieces dried garlic, crushed |
4 whole red chilies |
12 curry leaves |
Directions:
1. Put daal in a pan, add tomatoes, turmeric, red chilli powder, onions and green chillies.
2. Bring to a boil, remove the scum, reduce to low heat, simmer, stirring at regular intervals, until the lentils are mashed.
3. Continue to simmer.
4. To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir-fry until golden brown.
5. Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering daal.
6. Remove and adjust seasoning.
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