Ingredients
1 cup Toor dal
1/4 tsp Asafoetida
2 cup Water
1 tsp oil
¼ tsp Mustard seeds
1/4 tsp Cumin seeds
¼ tsp Split black urdhal
pinch of fenugreek seeds
1 no Dry red chili
2 Nos Green Chilies
1 tsp Ginger- chopped into tiny pieces
1 spring Curry leaves
1 nos medium size Onion chopped or 8 shallots
2 nos small size Tomato cut it into small pieces or 1 big
1/4tsp Turmeric powder
1 -2 cups mint leaves , cut it into pieces
2 tsp coconut , desiccated. (Take fresh coconut and put it into the mixer and grind it via pulsar mode up to 4 times , DONT add any water)
2 tsp Salt
1/4 cup Water
1 tbsp Coriander leaves
Preparation
Take Pressure cooker, add toor dhal + water + Asafoetida and wait for four whistles to come and check the dhal is cooked.
Take pan, add oil + mustard + cumin+ split black uradal + fenugreek + curry leaves + red chili +green chilies+ ginger (fry for a minute)+ , then add onion (fry it until roasted) + tomato (fry it until raw smells goes away)+ mint leaves (pudina) + turmeric + salt and mix them well for 2 mins. Afterwards, add cooked dal ,water and wait till it gets boiled and add coconut and mix it well and then close the lid and wait for 3 mins. Finally add coriander leaves and mix them well.