Serving – 2
Split pigeon dal / Toor Dal/ Arhar dal, soaked – ½ cup
Oil – 2 Tablespoons
Cumin seeds – ½ Teaspoon
Ginger paste – ½ Teaspoon
Garlic paste – 1 Teaspoon
Hing (asafoetida) – ¼ Teaspoon
Green peas – ¼ cup
Carrot, chopped – ¼ cup
Cauliflower – ¼ cup
Onion, chopped –1 medium
Tomato, chopped – 1 medium
Turmeric powder – ½ Teaspoon
Red chilly powder – ½ Teaspoon
Salt to taste
Kitchen king masala – ½ Teaspoon
Lemon juice – 1 Tablespoon
Fresh coriander leaves, chopped – 1 Tablespoon
Soak toor dal for 1 hour, presser cook with 1 cup of water for 3 to 4 whistle or till cook done.
Heat oil in kadai, add cumin seeds, onion, ginger paste, garlic paste, hing and sauté till onion brown.
Add tomatoes, cook till tomatoes soft. Add green peas, carrot, cauliflower, salt, red chilly powder, turmeric powder, kitchen king masala and mix well. Add ¼ cup water and cook till cauliflower become soft.
Add cooked dal and mix well. Add water to adjust consistency of dal. Cook for 3 to 4 minutes. Off the flame. Add lemon juice, mix well.
Take serving plate, pour dal and garnish with fresh coriander leaves and roasted papad.
Serve hot with roti or rice.