Ingredients

Serves 2

1. Moong dal (Washed Yellow gram) – 1 cup

2. Onion – 1 small, finely chopped

3. Tomato – 1 medium, finely chopped

4. Green chilli – 1 small, finely chopped

5. Ginger paste – 1 tsp

6. Garam Masala Powder – 1 tsp

7. Turmeric powder (Haldi) – ½ tsp

8. Asafoetida (Hing) – ½ tsp

9. Cumin seeds (Jeera)– 1 tsp

10. Dried Fenugreek Leaves (Kasoori Methi) – 1 tbsp

11. Coriander leaves – 1 tbsp, for garnishing

12. Salt – 1 tsp or to taste

13. Clarified butter (Ghee) – 2 tbsp

 

Method

1. Wash the dal well under running water.

2. Put the dal in a pressure cooker and add 2 cups water, the finely chopped onions, tomatoes and green chillies. Also add in the garam masala powder, ginger paste, salt and turmeric powder (haldi).

3. Close the lid of the pressure cooker and pressure cook on high heat for 2 whistles. Then reduce the heat to low and let it cook for another 5 minutes.

4. Once the steam of the pressure cooker settles, open the pressure cooker and mix the dal using a whisk. Ensure there are no lumps of dal. Add hot water if you feel the dal has become too thick.

5. Heat the ghee in a tadka pan.

6. Add asafoetida (hing) and cumin seeds (jeera) to the hot ghee and allow it to crackle for a few seconds. Then pour the tadka in the dal and mix well.

7. In another pan, dry roast the kastoori methi for a few seconds. Then crush it with your hands and add to the dal.

8. Boil the dal for a few minutes. Serve with lachcha paratha or plain rice.