Ingredients vegetarian 4 servings

• 1 cup Red Gram (split)
• ½ tsp Turmeric Powder
• 2 tsps. Red Chili Powder
• 1 pinch Asafoetida
• 2 tbsps. Jaggery, crushed
• 4 leaves Bay leaves
• 2 tsps. Coriander Seeds, crushed
• 1 tsp Mustard seeds (black)
• 3 cloves Garlic, crushed
• Salt to taste
• Vegetable Oil for frying

Directions

1. Pressre cook the toor daal with asafoeitda and turmeric.
2. Mash the daal. Add Chilli powder, tamarind pulp.
3. Add water to make it pouring consistency.
4. Heat oil in a veesel.
5. Add asafoetida, mustard seeds. After mustard seeds stop spluttering add bay leaves, crushed garlic.
6. When galic turns golden brown add daal.
7. Add jaggery and salt. Boil it well.
8. Remove from fire and garnish with coriander leaves.
9. Serve hot with rice or chapatis.

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