* 1/4 kg tomatoes- finely chopped
* 100 g tur dal
* 2 onions – thinly sliced
* 6 green chillies – split
* 2 T oil
* 1 T mustard seeds and udad dal
* 2 dried red chillies
* 1/4 tsp fennel seeds
* 2 sprigs curry leaves
* 2 T chopped coriander leaves
* 1 1/2 tsp salt
To grind to a paste:
* 1/2 tsp fennel seeds
* 1/2 tsp cumin seeds
* 1/2 tsp turmeric powder
* 1 clove garlic
Wash the tur dal in plenty of water and pressure cook in 200 ml water.
Heat 1 T oil in a kadai. Temper 1/4 tsp fennel seeds and green chillies.
Add the tomatoes and salt and fry till the oil separates out.
Put in the cooked lentils and ground masala paste; cook on a low flame for 10 minutes.
Remove from flame. In a small kadai, take the remaining 1 T oil. Put in the dried red chillies, udad dal, mustard seeds and curry leaves. Once they splutter, transfer them on top of the lentils. Sprinkle chopped coriander on the top and close it with a lid until served.
This thick pacchadi can be had both with chapatis and rice.