Masoor dal 1cup
Green chillies 4
Turmeric powder a pinch
Salt to taste
Garlic pods 2
Urad dal 1/2 tsp
Mustard seeds 1tsp
Cumin seeds 1tsp
Broken red chillies 3
Curry Leaves 4
Hing (inguva) a pinch
Method of preparation:
Wash and chop tomatoes into 1 inch cubes.
Remove stems, wash and slice green chillies into halves.
Crush and remove skins of garlic pods.
Wash masoor dal with cold water for 3 times.
In a pot, add washed masoor dal and 3 cups of water.
Bring to boil and then let it stay on medium high heat for 5-10 minutes or until the dal turns yellow and breaks down.
Heat oil in small pan on medium heat, add all talimpu ingredients in order.
When urad dal turns light brown and mustard seeds start to jump, add halved green chillies.
After few seconds, add chopped tomatoes, turmeric powder and salt.
Pour little water if tomatoes are not plum and cook covered for 5 minutes or until the tomatoes become tender.
Add this talimpu to above pot with cooked dal.
Mix thoroughly and let it bubble for few seconds.
Serve with rice or roti.
Notes: Masoor dal cooks much faster than toor dal.