For You

Cooking time: 40 minutes
Makes: 4 servings
Ingredients: 2 cups arhar dal; 1tsp haldi powder; 2-3 green chilies, finely chopped; 4 cloves of garlic, bruised and then chopped coarsely; 1 inch piece of ginger, chopped; 1 dried red chili; 1tbsp whole dhania seeds; 1tbsp whole jeera; 1 tejpatta; chopped dhania patta for garnish; juice of ½ a lime; 4-5 cups water; salt to taste; oil.
1. Pressure-cook the archar dal with tejpatta, haldi, salt and water through 4-5 whistles.
2. Dry roast dhania seeds and jeera. Keep aside.
3. Heat the oil; add red chili, roasted dhania seeds jeera. Fry lightly on a low flame.
4. Tip in the ginger and garlic; when they turn golden, add the onion and sauté until translucent.
5. Add the tomatoes and fry until the tomatoes are soft and cooked.
6. Add the chopped green chilies and the boiled dal to the pan. Stir well; allow the dal to simmer for a while.
7. Check seasoning. Take it off the flame, squeeze in the lime. Garnish with dhania patta and serve.

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