Ingredients

• Ghee – 2 tablespoons
• Chopped ginger – 1 teaspoon
• Chopped onion – ½ cup
• Finely chopped tomatoes – 2
• Turmeric powder – ½ teaspoon
• Coriander powder – 1 teaspoon
• Chilli powder – 1 teaspoon
• Salt – 1 teaspoon
• Split moong dal – ½ cup (washed)
• Water – 1 ½ cups
• Garam masala – ½ teaspoon
• Chopped coriander – 3 tablespoons
• Tempering:
  • Oil/Ghee – 2 tablespoons
  • Garlic cloves – 5 (smashed)
  • Green chillies – 2 to 3
  • Whole dried red chillies – 2 to 3
  • Jeera – 1 teaspoon
  • Curry leaves – 1 sprig

Method

1. Heat ghee in a pressure cooker.

2. Add chopped onions and ginger.

3. Sauté for a few minutes till the onions turn translucent.

4. Add tomatoes, coriander powder, turmeric powder, chilli powder and salt.

5. Cook for 3–4 minutes till the tomatoes become pulpy.

6. Pressure cook the moong dal on medium flame for five whistles.

7. Check if the dal can be smashed easily with a spoon.

8. Keep the dal on a slow simmer and mix garam masala and coriander.

9. In another pan, heat oil or ghee.

10. Add smashed garlic cloves.

11. Sauté the cloves till they turn golden brown.

12. Add green chillies, whole red chillies and cumin seeds.

13. When the seeds start spluttering, add the curry leaves and turn off the flame.

14. Swirl the pan once or twice.

15. Add this tadka to the dal.

16. Serve hot.