Moong dal-1/2 cup
Toor dal- 1/4 cup
Tomato purée-1 cup
Chili powder-1/3 tsp
Garam masala powder-1/4tsp
Pressure cook dal with four whistles and mash them well and keep it aside.
In a pan add ghee then add grated ginger,minced garlic and chopped green chilies.
Then after sautéing it for a minute add the chopped onions to it. And to it add salt and sauté till the raw smell leaves.
And then to it add the chili powder,asafetida,turmeric.
Then after sautéing it well add the tomato purée to it.. if feel like adding water you can add.
Then add the coriander powder,cumin powder and garam masala to it. Cover it with lid and cook for 5 to 7 mins.
Then add the mashed dal to the purée.
Then let it sit on medium to low flame for 5 mins and then add lemon juice and coriander leaves and if needed a pinch of chat masala.
And switch off the flame.
Then prepare in a pan for tadka by adding ghee,mustard,cumin,sesame seeds,ajwain.
Then add it to the dal and hot dal is ready to serve with roti,Rice.!
•I would like to add sesame seeds for potato and dal dishes and sometimes with baingan and paneer too.. one reason is for flavor,then for health benefits as sesame seeds are really good. Helps maintain the balance in ur diet and it removes unwanted gas from the food substance which produce it by nature.
• ajwain is purely optional
•you can also use masoor dal instead of moong or toor dal
• you can also use tomato’s finely chopped. But purée is the speciality of this dish and u can make home made purée.
• can also skip either of the chili if you don’t want it to be spicy
• I prefer to use root garlic and ginger chopped or minced or grated. But you can replace with ginger garlic paste either home made or store bought.
Enjoy .! 🙂