Ingredients:

  • For the Dal
  • 1 cup split pigeon peas
  • 1/4 cup California walnuts, roughly chopped
  • 1/4 cup onions, chopped
  • 1/4 cup tomatoes, chopped
  • 1 tablespoon green chilies, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon salt to taste
  • 1/2 teaspoon garam masala
  • For the tempering
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2 dried red chilies
  • 1 spring curry leaves
  • 1 tablespoon ghee

Preparation:

  1. Wash the dal 3-4 times and soak them in warm water for 10 minutes.
  2. Drain the water and add the washed dal to a pressure cooker.
  3. Add 3 cups water, salt, California walnuts, onions, tomatoes, green chilies, ginger paste, red chili powder, garam masala and turmeric powder. Stir well. Cook on medium flame under 2 whistles.
  4. Allow the steam to settle, open the lid and roughly mash the mix leaving a bite.
  5. In another pan, heat ghee. Add mustard seeds. Allow them to splutter.
  6. Add cumin seeds, curry leaves and red chilies.
  7. Splash into the prepared dal.
  8. Serve with rice