Ingredients

Turd dal – 300 g

Tomato Paste

Ghee – 1 TBS
Jeera – 1 tsp

Green Chili- 1 or 2 pieces

Ginger Paste – 1 TBS
Tomatoes – 3 Nos (medium size)

Red chili powder – ¼ tsp

Jeera powder – 1½ tsp

Dhania powder – 1½ tsp

Turmeric – 1 tsp

Salt – 1½ tsp

Tadka

Ghee – 1 TBS

Mustard seeds – 2 tsp

Dry Chili – 2 pieces

Hing – 1 tsp

Curry leaves – 5 pieces

Coriander leaves – 1 TBS

Salt – 1 tsp

Yield – 2.1 liter

 

Process

  • Wash the dal twice with water. Drain all the water. Boil the dal with water (6 times the volume of dal).

Preparing tomato paste (refer ingredients list).

  • Wash and blend the tomatoes.
  • Heat the ghee. Add jeera and wait till it all crack open and add ginger paste.
  • Cook till the ginger turns brown.
  • Slow down the flame and add the powder masala.
  • Roast briefly till the flavor of masala is released.                            
  • Add blended tomatoes, salt and turmeric.
  • Cook till the ghee surfaces back. (it generally takes 15-20 minutes for small quantity, 30 – 45 minutes for large quantity.)
  • Constant stirring is essential to avoid burning.
  • Add boiled dal to it. Bring back to boil. Boil till the foam disappears.
  • Add remaining salt. Boil for 2 minutes.

Add Tadka:

  • Heat the ghee in a container.
  • Add mustard seeds and wait till all of it cracks and is done.
  • Add the dry red chili. Stir for few seconds.
  • Add hing and wait till the hing is cooked.
  • Stir in the curry leaves. When done quickly transfer the contents to the boiling dal. Cover and boil briefly.

Switch off and stir in freshly washed and chopped green coriander leaves.

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