Method
Chop the ginger, garlic and coriander into small pieces. Wash the dals and soak for an hour in one litre of water.
Add salt, tumeric powder and red chilli powder. Cook on moderate fire in a pressure cooker for two-three whistles.
Add water for required consistency. Heat ghee in a pan, add asafoetida, cloves, cardamom, bay leaves, mustard seeds, cumin seeds, green chillies and ginger. When the seeds start spluttering, add the cooked dals. Simmer for 4-5 minutes.
Serve with bajra or jowar roti, garnished with coriander.
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