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Wash and soak the daals (lentils) for about 20 minutes. In a pressure cooker add the soaked daals, salt to taste, ginger garlic paste and 1 and ½ cups of water (or until the daals are completely submerged). Cook for 2-3 whistles on medium flame.
In a pan heat oil or ghee, add whole cumin, Asafoetida, chopped onions and tomatoes. Sauté for a minute and then add turmeric powder, red chili powder and turn off the flame.
Mash the cooked daals with a wooden ladle and add water to adjust the consistency while the pot is on medium flame. Add slit green chilies and coriander leaves and keep on heat for a couple of minutes. Pour over the prepared tempering. Serve hot with Rice or chapatti.