3/4 cup black gram dal 1/4 cup green gram dal 1 large onion finely chopped 1 tomato finely chopped 1 tsp. ginger garlic paste 4 green chillies finely chopped 1/4 tsp. turmeric powder 1 tsp. lemon juice salt to taste 3 tbsp. ghee 1tsp. chopped coriander 1 tsp. each cumin & mustard seeds 2 pinches asafoetida 1 tsp. sugar seasoning: 1 bay leaf 4 cloves 1" cinnamon stick broken
Wash dal and pressure
cook in 2 cups water. Cool and remove from cooker. Mash very lightly with a spoon. Heat half the ghee in a deep saucepan. Add seeds, asafoetida, and seasoning. Allow to
splutter. Add ginger garlic paste, fry for a minute. Add onions. Fry till light brown. Add tomatoes and
green chillies. Fry for 2-3 minutes more. Add dal, bring to boil. Add turmeric, salt, sugar and lemon juice. Take in serving dish. Heat remaining ghee in a small saucepan. Add chopped coriander to the hot ghee and pour over
dal immediately. Stir gently. Serve with hot parathas or rice.
Variations: Use any
other dal of your choice with same procedure. To make spicier, add some curry powder.
Making time: 20
minutes (excluding pressure cooking time) Makes: 4
servings Shelflife: Best
fresh and piping hot