Split pigeon pea (toor dal/arhar dal), soaked
1/2 inch piece
Dried red chillies, broken
Fresh coriander leaves, chopped
Drain and put dal in a pressure cooker. Add 2 cups water, salt and turmeric powder.
Break green chillies and roughly chop ginger and add.
Close the cooker with lid and cook under pressure till 2-3 whistles are given out.
Chop onions roughly and chop tomato.
Heat oil in a non stick pan. Add asafoetida, cumin seeds and mustard seeds.
When the seeds splutter, add onions and red chillies and sauté till fragrant.
Open the lid of the cooker when the pressure reduces completely.
Whisk well with a ladle so that the dal gets slightly mashed.
Add tomatoes to the pan and sauté till they soften. Add this to the dal and mix well.
Pour into a serving bowl, garnish with coriander leaves and serve hot.