A traditional and a very popular Maharashtrian lentil recipe which is almost a part of a meal in many local household. Very simple and delicious, it is mostly relished with steamed rice.
The tempering can also be done with ghee to get a good flavour. This dal is usually prepared with tuvar dal (split pigeon pea lentil). Slightly on the thicker side, it can also be relished with plain chapatti too.
- 1/2 cup tuvar dal, soaked for 30 minutes
- 1 onion, chopped
- 2 green chilies, slit
- 1 tsp. ginger, grated
- 1/4 tsp. methi fenugreek) seeds
- 1/2 tsp. cumin powder
- 1 tbsp. oil
- 1/2 tsp. cumin seeds
- pinch of asafoetida
- 1 tsp. garlic, chopped
- 1 sprig curry leaves
- 1/2 tsp. turmeric powder
- 1 tomato, chopped
- salt to taste
- 1 tbsp. lemon juice
- coriander leaves to garnish
- fried onions to garnish (opt)
Boil the tuvar dal in 1 1/4 cups water along with the onion, green chilies, ginger, methi seeds and cumin powder for 4-5 whistles.
Heat oil in a pan and temper with cumin seeds. After it stops spluttering, add the asafoetida, curry leaves, turmeric powder and garlic.
Saute till the garlic changes colour. Then add the tomatoes and fry till they are well mashed up. Now add the boiled dal, salt and lime juice. Simmer for 3-5 minutes. Serve, garnished with coriander leaves and fried onions.