1 cup (180 g) dhuli masoor ki daal
2 tsp salt
1/2 tsp haldi (turmeric)
2 Tbsp ghee
1 tsp jeera (cumin seeds)
1/8 tsp heeng (asafoetida)
1 Tbsp ginger, finely chopped
1/2 cup onions, finely chopped
1/2 cup tomatoes, finely chopped
1 tsp powdered dhania (coriander seeds)
1/2 tsp chilli powder
1/2 tsp garam masala
2 Tbsp chopped hara dhania (coriander leaves) for garnish
. Clean and wash the lentils and place them in a heavy pan. Add 3 cups of water, haldi, ginger and salt.
. Place the pan over high heat, partially covered, and cook till tender.
. Heat the ghee in a heavy based pan and add the heeng and the jeera. When they begin to splutter add the chopped onions.
. Sauté till the onions are brown, add the tomatoes and stir fry till the fat separates.
. Add the dhania, chilli powder and garam masala, mix well and add the daal and bring to a boil, then simmer for about 1 minute.
. Garnish with the coriander leaves, and serve hot.