1 cup yellow dal (split
skinned green gram)
1 tbsp. oil
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder Salt to taste
1/4 tsp. each mustard and cumin seeds
2-3 pinches asafoetida
1/2 lemon juice extracted
2-3 pinches garam masala
1 tsp. coriander leaves finely chopped (optional)
3/4 cup water
Wash and soak dal in some water for 2 hours.
Mix chilli, dhania, turmeric, salt in 2 tbsp. water.
Heat oil in a heavy pan, add seeds, allow to splutter.
Add asafoetida and masala water.
Stir and cook for a minute.
Add drained dal, water, and cover.
Cook for 7-8 minutes or till dal is soft to press but not mushy.
Stir gently intermittently, not breaking dal.
Add lemon juice, garam masala and mix.
Allow most of water to evaporate once cooked.
Garnish with coriander if desired.
Serve hot with chapati, bhakari, etc.
Making time: 20 (excluding
Makes: 4 servings
Shelflife: Best fresh but can be refrigerated and reused.