Preparation time – 1 hour
Cooking time – 12 to 15 minutes
Serving -2
Ingredients:
Toor Dal (Split Pigeon Dal) – 1 / 2 cup
Oil – 2 Tablespoons
Cumin seeds – 1 / 2 Teaspoon
Pepper – 2 to 3
Cloves – 2
Cardmom
Hing – 1 / 4 Teaspoon
Curry Leaves – 4 to 5
Pepper – 2 to 3
Cloves – 2
Cardamom, whole – 1
Tomato, chopped – 1 Medium
Ginger Paste – 1 Teaspoon
Garlic Paste – 2 Teaspoons
Salt to taste
Red chilli powder – 1 / 2 Teaspoon
Turmeric powder – 1 / 2 Teaspoon
Garam Masala – 1 / 2 Teaspoon
Lemon juice – 1 Tablespoon
Fresh coriander spring – for garnishing
Onion rings – for garnishing
Ingredients for tadka:
Oil – 2 Tablespoons
Dry red Chilly – 1 to 2
Red chily powder – 1 Teaspoon
Method:
Soak Toor Dal for 1 hour, presser cook dal with 1 cup of water for 4 to 5 whistle. Let it cool down.
Heat oil in kadai, add cumin seeds, hing, curry leaves, pepper, cloves, cardamom, tomatoes, garlic paste, ginger paste and saute till tomato become soft.
Add salt, red chilly powder, turmeric powder, garam masala and mix well. Add boiled dal, and mix well. Add required water to adjust consistency of dal. Cook for 4 to 5 minutes. Switch off the flame. Add lemon juice and mix well.
Heat oil in tadka pan. Switch off the flame. Add dry red chilly and red chilly powder, mix well.
Take serving plate. Pour cooked dal. Pour tadka over dal. Garnish with dry red chilly, fresh coriander spring, onion rings.
Serve hot with roti or rice.