Ingredients
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1 cup split red gram, washed and soaked in 3 cups water for an hour
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1 onion, sliced
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1 big tomatoes, chopped
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3 cloves garlic, chopped
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1/2 inch gingerroot, peeled and minced
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2 green chilies, deseeded and slit
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1/4 teaspoon turmeric powder
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1/4 teaspoon salt
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1/2 teaspoon oil
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1 tablespoon oil
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1 pinch asafoetida powder
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2/3 teaspoon mustard seeds
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1/2 teaspoon cumin seed
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2 sprigs curry leaves
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1/2 an onion, sliced
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2 cloves garlic, minced
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1 small tomatoes, chopped
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1/4 teaspoon chili powder
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1/4 teaspoon garam masala powder
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1/4 teaspoon cumin powder
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1/4 teaspoon coriander powder
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3 tablespoons chopped coriander leaves (to garnish)
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2 teaspoons lime juice
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1 chicken stock cubes or 1 vegetable stock cube
Instructions
- Boil the dal in the water it soaks in with the next 8 ingredients, in a vessel or pressure cooker till cooked (my pressure cooker takes 1 whistle to cook the dal) In the meanwhile keep the rest of the ingredients ready.
- When the dal is cooked heat a tblsp of oil in a kadai/ vessel Add the asafetida and the mustard, cumin and curry leaves in quick succession.
- Add the garlic as soon as the mustard splutters.
- Then add the onion slices and fry till light brown.
- Then add the stock cube and saute.
- When you get the aromas add the chopped tomato and then the spice powders.
- Add the cooked dal and stir to mix well.
- When heated through add the lime juice.
- (One tsp at a time Taste and add some more if you feel like it you can go beyond 2 tsp if your taste buds give you the go ahead) Garnish with coriander leaves (we really add a lot of these but I have only put and serve hot over rice).
- Try a dry meat dish as an accompaniment.