Ingredients1 cup yellow lentils (preferably toor dal or a mix of toor and moong dal)3 cups water
1/2 tsp turmeric powder1/2 tsp salt (or to taste)2 tbsp ghee or oil1 tsp cumin seeds4 cloves garlic, finely chopped1-inch piece ginger, finely chopped1 medium onion, finely chopped1 tomato, finely chopped1–2 green chillies, chopped1/2 tsp red chilli powder1/2 tsp coriander powderA pinch of garam masala1 tbsp chopped fresh coriander leaves
PreparationWash the lentils thoroughly.Pressure cook with water, turmeric, and salt for 3–4 whistles (or simmer in a pot for 30–40 minutes until soft).Mash lightly and set aside.Heat ghee in a pan.Add cumin seeds and let them crackle.Add garlic and ginger; sauté until fragrant.Add onions and cook until golden.Stir in green chillies and tomatoes. Cook until tomatoes soften.Add red chilli powder, coriander powder, and garam masala.Pour the cooked dal into the pan.Mix well and simmer for 5–10 minutes, adjusting consistency with water if needed.Finish with fresh coriander.
Serving suggestionsServe hot with:Jeera RiceKerala-inspired mealRoti