|1/3 cup Tuvar Dal (pigeon pea)|
|1/4 teaspoon Fenugreek Seeds|
|1/2 teaspoon Mustard Seeds|
|1 Cinnamon stick, broken into 2-pieces|
|1 Star Anise, optional (badiya)|
|1/2 teaspoon Cumin Seeds|
|1 pinch Asafoetida (Hing)|
|1 Dry Red Chilli, halved|
|1 teaspoon Ginger (grated)|
|1 Green Chilli, finely chopped|
|1/2 medium size Tomato, finely chopped|
|5-6 Curry Leaves|
|1/4 teaspoon Turmeric Powder (Haldi)|
|1/2 teaspoon Red Chilli Powder (Lal Mirch)|
|2 teaspoons Lemon Juice|
|2½ teaspoons Sugar|
|1 tablespoon Cooking Oil|
|2 tablespoons finely chopped Coriander Leaves|
- Wash tuvar dal in hot water 2-3 times. Drain and transfer to steel or aluminum pressure cooker (3-litre capacity).
- Add 1 cup water and salt and pressure cook on low to medium flame for 3-4 whistles. (Dal should become smooth and soft after pressure cooking)
- When dal is hot, blend it using a hand held blender until smooth puree. Add 1 cup water in puree and blend again.
- Heat oil in a pan or kadai over medium flame. Add fenugreek seeds and mustard seeds. When seeds begin to crackle, add cloves, cinnamon, cumin seeds, star anise and a pinch of hing (asafoetida).
- When cloves begin to crackle, add dry red chilli, grated ginger, chopped green chilli, chopped tomato and curry leaves.
- Stir-fry for few seconds and then pour pureed dal in a pan.
- Add sugar, lemon juice, red chilli powder and turmeric powder, mix and bring it to boil. Cook for 6-8 minutes over medium flame.
- Turn off the flame and transfer it to serving bowl. Garnish with chopped coriander leaves and serve with steamed rice and papad.
- Add less water to make it thick and more water to make it diluted.
- Add sugar and lime juice according to your taste to make it more tangy.
- Add some raw groundnuts while boiling to make it more tasty.
- Soak dal for 20 minutes in hot water before cooking to cook faster.
- You can use less oil (only 1 teaspoon oil) for tempering, if you are health conscious.