Ingredients
1 cup yellow lentils (preferably toor dal or a mix of toor and moong dal)
3 cups water
1/2 tsp turmeric powder
1/2 tsp salt (or to taste)
2 tbsp ghee or oil
1 tsp cumin seeds
4 cloves garlic, finely chopped
1-inch piece ginger, finely chopped
1 medium onion, finely chopped
1 tomato, finely chopped
1–2 green chillies, chopped
1/2 tsp red chilli powder
1/2 tsp coriander powder
A pinch of garam masala
1 tbsp chopped fresh coriander leaves
Preparation
Wash 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 suggestions
Serve hot with:
Jeera Rice
Kerala-inspired meal
Roti
