PREPARATION

1. In a bowl, add 250 grams pigeon pea lentils, 600 milliliters water and soak for 1 hour.

2. Drain and keep aside.

3. Take a pressure cooker, add 250 grams soaked dal, 660 milliliters water, 1 teaspoon salt, 1/4 teaspoon turmeric and mix it well.

4. Cover it with lid and cook till you hear 2 whistles.

5. Remove the lid and mix it well. Keep aside.

6. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin, 1/4 teaspoon asafoetida, 1 teaspoon ginger garlic paste and saute for 2 - 3 minutes.

7. Add 1/2 teaspoon green chili, 10 - 12 curry leaves and stir well.

8. Then, add 60 grams onions and fry till translucent.

9. Now, add 135 grams tomato and saute till it turns soft and pulpy.

10. Add 1/4 teaspoon red chilli, 1/2 teaspoon salt and mix it well.

11. Now, add the cooked daal in it and mix it well.

12. Cook for 5 - 7 minutes.

13. Garnish with coriander.

14. Serve hot with roti or rice.