Toor Dal - 1.5 cup
Tomato - 3
Onion - 1
Ginger - 1 inch
Garlic - 2-3 cloves
Green Chilies - 1-2
Curry Leaves - 1 big stalk
Coriander - 2 sprigs
Kashmiri red chillies - 1-2 (optional)
Saunf - 1 tsp
Mustard - 1/2 tsp
Pepper - 6-8
Cloves - 3-4
Kokam - 1 piece (optional) / lemon juice - 1 tsp
Ghee - 2 tsp
Salt to taste
Wash toor dal (with just enough water to cover the dal) & pressure cook (3-4 whistles) with kokam (if using).
Mince ginger & garlic. Slit green chillies length-wise. Chop onion & tomato.
Heat ghee in a skillet, add mustard, saunf - let it splutter.
Add pepper, cloves & kashmiri red chilies. Saute for a minute.
Throw in the curry leaves & saute for another minute.
Add ginger, garlic & green chilies. Saute another minute.
Toss in onions, sauteing till it starts turning brown.
Add tomatoes. Saute till almost cooked.
Pour in cooked dal and salt to taste. If too thick add a little water.
Simmer and let stand for 1-2 minutes.
Break corainder sprigs into pieces and add to the dhal.
Add lemon juice to the dal jsut before serving. (only if not using kokam).
This dal tastes best with fresh ginger / garlic / green chilies. Moong dal can be used instead of toor. If you don't have saunf, use jeera instead. Don't feel like mincing ginger / garlic? - use the ready-made paste.