- 1 cup yellow lentils (toor dal)
- 3 cups water
- 1 tomato, chopped
- 1 onion, finely chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp asafoetida (hing)
- 1 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Rinse the lentils thoroughly and cook them with water, turmeric, chopped tomato, onion, green chilies, ginger-garlic paste, and salt until they are soft and well-cooked.
- In a separate pan, heat oil. Add cumin seeds, mustard seeds, and asafoetida. Allow them to splutter.
- Pour this tempering over the cooked dal and let it simmer for a few more minutes.
- Sprinkle garam masala and garnish with fresh coriander leaves before serving.