Serves: 3-4 Ingredients: Uncooked black dal - 1 cup Uncooked mung beans (green gram) - 1/2 cup Garlic clove - 2 Asafoetida - 1 tsp Onion - 1 Tomato - 1 Green chili - 4 Red chili powder - 1 tsp Turmeric powder - 1 pinch Garam masala - 1 tsp Mustard seeds - 1 tsp Cumin seeds - 1 tsp Butter/Oil - 2 tbsp Lemon juice - 2 tbsp Water - as required Salt - as required
- Wash and soak the black dal and mung bean overnight in plenty of water.
- Finely chop onion and tomato.
- Peel the garlic cloves.
- Add the black dal, mung bean, garlic cloves, and asafoetida to a pressure cooker.
- Add enough water so there is one inch extra water on top of the dal.
- Pressure cook on high for one whistle, then simmer on low heat for 20 minutes. Remove from heat and let the pressure settle on its own.
- Meanwhile in another pot, heat butter/oil and mustard seeds.
- Once it starts to crackle, add cumin seeds and let it splutter for a few seconds.
- Add onion and green chili, and saute till it turns translucent. Add salt to speed up the process. Should take 3-4 mins.
- Add turmeric powder, red chili powder, and garam masala and mix well. Sprinkle a little water to make sure the powders don’t burn. Saute till oil starts to release from the sides. Should take 1-2 mins.
- Add tomato and a little salt. Saute well till tomatoes become mushy. Should take 4-5 mins.
- Add the cooked dal and mash it a little with the back of a spatula. Mash the garlic cloves well into the mixture.
- Add enough of the cooking water to get gravy of desired consistency. Let the mixture boil on low heat for 4-5 mins.
- Taste and add salt as required.
- Add lemon juice and mix well.
- Garnish with coriander leaves if desired.
- Serve hot with chapati, rice, etc.