3/4 cup black gram
1/4 cup green gram
1 large onion finely chopped
1 tomato finely chopped
1 tsp. ginger garlic paste
4 green chillies finely chopped
1 tsp. lemon juice
1 tsp. coriander chopped
1/4 tsp. turmeric powder
1 tsp. mustard seeds
1 tsp. cumin
2 pinches asafoetida
1 tsp. sugar
1 bay leaf
1 cinnamon stick broken
3 tbsp. ghee
salt to taste
Wash dal and pressure cook in 2 cups water.
Cool and remove from cooker.
Mash very lightly with a spoon.
Heat half the ghee in a deep saucepan.
Add seeds, asafoetida, and seasoning.
Allow to splutter.
Add ginger garlic paste, fry for a minute.
Add onions. Fry till light brown.
Add tomatoes and green chillies.
Fry for 2-3 minutes more.
Add dal, bring to boil.
Add turmeric, salt, sugar and lemon juice.
Take in serving dish.
Heat remaining ghee in a small saucepan.
Add chopped coriander to the hot ghee and pour over dal immediately.
Stir gently. Serve with hot parathas or rice.