Ingredients:
- ½ cup soaked Arhar dal (Yellow Pigeon Pea)
- ½ tomato
- 5 dried kokum
- ¼ teaspoon turmeric powder
- ½ teaspoon chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- 1 green chili, slit
- ½ teaspoon ginger paste
- Salt to taste
- 1teaspoon jaggery
- ½ cup California walnuts, chopped
- 3 cups of water
For the Seasoning:
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin
- ¼ teaspoon fenugreek
- 1 cinnamon stick
- 2 dried red chilies
- 5-10 curry leaves
Preparation:
- Wash the dal and put in a pressure cooker with all the other ingredients for the dal.
- Fill half the pressure cooker with water, close the lid and let it boil until three whistles. Turn off the heat.
- Wait till the air is released from the cooker and then open it.
- Take a blender stick or an old school dal grinder and mash the dal.
- In another pan, heat the oil and add all the spices under seasoning, fry until they turn aromatic then add curry leaves.
- Pour it over the hot dal and cook until the dal gets a little thick.
- Serve with steaming hot rice and a fresh salad!