½ Cup Toor Dal 2 Tomatoes – Chopped into cubes ½ bunch Cilantro – Finely chopped Curry leaves – a few sprigs Juice of ½ a lime Salt to taste To be ground into paste: 1 tsp Cumin seeds (Jeera) 4 Green chillies ½ tsp Hing (Asafoetida) ½ tsp Turmeric powder 2 tbsp Fresh grated coconut For seasoning: 2 tbsp Oil 1 tsp Mustard seeds ½ tsp Cumin seeds (Jeera ) A few curry leaves Cooking time : 15 minutes
Cook the Toor dal with a little turmeric powder and and about 5 cups of water in a pressure cooker for 2 or 3 whistles. Cool and then mash the dal well with a ladle. In a pan, add the chopped tomatoes, cilantro, curry leaves, ground paste and salt and boil for about 10 minutes. Then add the dal and dal water and boil for another 5 to 8 minutes. Season with mustard seeds, cumin seeds and curry leaves. Add the juice of half a lime and mix well. Garnish with some more cilantro and serve hot with rice.