Ingredients:
- 1 cup Pigeon pea (Toovar Daal)
- 1 tomato cut into small clices
- 1 tablespoon raw peanuts
- 2 tablespoon jaggary or sugar
- 4 cups of water
- 1 teaspoon leamon juice
- Salt as per taste
- Cilantro for garnishing For tadka:
- 2 tablespoon oil
- ½ teaspoon mustard seeds (rai)
- ¼ teaspoon fenugreek seeds (methi)
- 2-3 curry leaves
- 1 dry red chili
- pinch of asafoetida (hing)
- 1 tables spoon of green chili and ginger paste
- 1 tablespoon clarified butter (ghee)
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Method:
- Wash toovar daal and soak in a cup of water for 10 minutes.
- Add sliced tomato and peanuts to the daal.
- Pressure cook upto 3-4 whistles. Let the cooker cool down.
- Get a pan and add cooked daal mixture and whisk it properly. Add 3 cups of water to it.
- Let it simmer on a medium flame. Add salt and jaggary.
- Add oil to a separate small pan. Add mustard seeds and fenugreek seeds.
- Add asafoetida as soon as seeds start sizzling and immidiatly add ginger chili paste, curry leaves, red chili, and turmeric.
- Pour tadka into the daal. Add butter to it.
- Let it boil for a minute.
- Add lemon juice into the daal.
- Garnish with cilantro.
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