Ingredients:
1 cup masoor dal + 2 tbsp sabut udad dal; soaked in little water as much time as possible,
4-5 cloves garlic; chopped,
1/2″ ginger; chopped,
1 onion, chopped,
2 tbsp tomato puree,
1/2 tsp ginger-garlic paste,
1/2 tsp jeera (cumin seeds),
1/2 tsp heeng (asafoetida),
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp dhania (coriander) powder,
1/2 tsp garam masala,
1/2 cup cream; beaten,
Chopped coriander leaves to garnish,
Salt to taste,
Water,
Oil or butter for frying.
Method:
Pressure cook both the dals, chopped garlic and ginger, little salt and water for upto 5-6 whistles. Remove and coarsely mash. Heat oil or butter in a kadhai (wok) add jeera, asafoetida and chopped onion and fry for 5 minutes on low flame. Then add the tomato puree and let it fry for 2 minutes. Then add turmeric powder, red chilli powder, dhania powder, garam masala and fry this masala for 2 minutes. Then add mashed dal to it. Mix well, add little water if required and let it boil. Reduce the flame, add salt, beaten cream and chopped coriander leaves, mix and let it simmer for 4-5 minutes. Serve with parathas or rice.