Arhar (Toor) daal -1 cup Tomato, chopped-1 Green chillies, chopped-2 Ginger, chopped-1/2 tsp Sugar- 1tsp Lemon juice-1 tbsp Salt-1 tsp Red chilli powder -1 tsp Coriander powder-1 tsp Turmeric -1/2 tsp Fresh coriander,chopped -3 tbsp Tempering/waghar Ghee-1.5 tbsp Asafoetida /hing-1/2 tsp Fennel seeds/ saunf -1/2 tsp Fenugreek seeds/Methi dana – 1/2 tsp Mustard seeds/Rai -3/4 tsp Whole red chillies -4
Wash and soak tuvar daal for 20 minutes in 2 cups of water. Add soaked daal in the pressure cooker with chopped tomato, green chillies, 2 cups water and 1 tsp of oil. Pressure cook for 3 whistles on medium heat. After the cooker has cooled down, open and mash the daal with a ladle. Add ginger, salt, sugar ,turmeric, chilli powder, coriander powder and 1.5 glasses of water. Mix well and let it boil for another 10 minutes on medium heat. Make the tempering – Heat ghee in a small pan (on slow heat) add fenugreek seeds, fennel seeds and mustard. when they start crackling add asafoetida and whole red chillies. Pour this tempering in the boiling daal, add lemon juice and 1 tblsp of chopped coriander. Let it simmer for 5 minutes. Add 2 tbls of coriander and serve hot with 1 tsp of ghee on top.