Recipe by Carol Suares
Ingredients:
1/2 tsp salt
1/4 tsp hing / asafoetida
1/2 cup water
2 tbsp coriander leaves (finely chopped)
To pressure cook:
1/2 cup toor dal
2 green chillies (slit)
1 tsp oil
1 1/2 cup water
For tempering:
3 tsp coconut oil
1 tsp mustard
few curry leaves
2 dried red chilli
1/2 tsp turmeric powder
Steps:
- In a pressure cooker, add toor dal, chillies, oil and 1 1/2 cups water; pressure cook for 5 whistles
- Once the pressure releases, open the lid and whisk the dal to a smooth texture.
- Add salt, hing and 1/2 cup water. Mix well and bring to a boil to attain a soupy consistency.
- Separately, in a tadka pan/small kadai, heat coconut oil.
- Add mustard seeds, few curry leaves, dry red chilli.
- Once the mustard splutters, turn off the flame.
- Add turmeric powder and keep aside for 30 seconds, then pour the tempering over the dal.
- Garnish with coriander leaves and mix well.
- Serve with hot steamed or boiled rice with fish fry of your choice
- ENJOY!