Ingredients
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Procedure
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- Pressure cook the dhal with sufficient water.
- If using tomatoes, parboil first to remove skin, then chop roughly.
- To the cooked dhal, add salt, chilli powder, turmeric powder, and tomatoes or tamarind extract.
- Simmer for 3–4 minutes.
- Add the asafoetida, grated coconut, and ground coriander.
- Add any other spice as required.
- Simmer for a few minutes to cook the coconut properly.
- In a separate frying pan, heat the oil over medium heat.
- Add the mustard seed and cumin seed.
- When the mustard seeds pop, remove from the heat and add to the soup along with the curry leaves.
- Garnish with coriander leaves.