Recipe by Rosy Pinto
Ingredients:
To be pressure cooked:
1 cup toor dal
2 medium onions (sliced)
2 medium tomatoes (sliced or chopped)
2 green chillies (sliced)
1 tbsp ginger (finely chopped)
2 tbsp chopped garlic
1 1/2 - 2 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp vinegar
2 tsp oil
salt to taste
For tempering
1 - 2 tbsp coconut oil
1 tsp mustard seeds
few curry leaves
few cloves of crushed garlic (optional)
pinch of asafoetida/ hing (optional)
1/2 tsp kashmiri chilli powder
Steps:
- Wash the dal well and drain the water.
- To a pressure cooker, add the dal, onions, tomatoes, green chillies, ginger, garlic, red chilli powder, turmeric, vinegar, oil and salt along with 3 1/2 cups of water. Pressure cook for 3 to 4 whistles. Switch off the flame and allow it to cool.
- Check for salt and vinegar, add water to the desired consistency. Switch on the flame and cook for 5 minutes.
- Simultaneously, in a tadka pan, heat oil.
- Splutter mustard seeds and curry leaves. Switch off the flame and add chilli powder to hot oil.
- Pour the tempering over the dal and cover. Mix before serving.
- ENJOY!