Serve 6 with rice

100 gm Tuver Dal

400 ml Water

2 tomatoes

3/4 lemon or 4 tsp lemon juice

1/2 tsp salt or to taste

1 tsp green chilli, ginger and garlic paste

1/2 tsp tumeric

½ tsp red chilli powder

2 tsp cumin and coriander powder

1 tsp Fenugreek seeds

1 tsp Mustard seed

1/2 tsp Cumin Seed

1 tbsp Sugar or about 1 inch piece of jaggery

1/4 tsp Asafoetida

1 Red Dry Chilly (Option)

handful coriander chopped

Method:

Wash the dal and add 400 ml of water.

Add 2 medium tomatoes and 1 tsp fenugreek seed and boil in the pressure cooker for 6 visel. After that switch the cooker off and let it cool down before opening the pressure cooker at least for 15/20 min.

Once pressure cooker is cooled, open the lid and take the tomato skin off(optional).

Now add 1 tsp chilli, ginger and garlic paste, ½ tsp red chilli powder, 2 tsp cumin and coriander powder, 4 tsp lemon juice (3/4 lemon), ½ tsp salt or to taste and jaggery or sugar.

By using hand held blander, bland everything well.

Now add ½ tsp turmeric powder and another 100 ml water if the consistency is too thick. Now boil the dal for 5 min.

Add another sauce pan and add 1 tbp oil and heat the oil for 30/40 seconds.

Now add whole red chilli, mustard seeds and Cumin seeds and let the mustard seed crackle. Now add asafoetida and little boiled dal. Quickly cover the lid to avoid dal splashing everywhere for 10/20 seconds. Now remove the lid and add remaining dal and boil it for another 5 min. Add water if required. Add chopped coriander and enjoy.