Ingredients

• 1 cup toor dal (split yellow lentils)

• 2 medium tomatoes

• A bunch of coriander leaves

• 2 tsp coriander powder

• 8-10 red chilies or 2-3 tsp chili powder

• 2-3 flakes garlic

• A small piece of ginger

• 2 tbsps butter

• 3 small onions

• 1 tsp cumin seeds or powder

• Few cardamoms, cloves and cinnamon

• Salt to taste

Method

1. Wash and pressure cook toor dal with little water till 2 whistles or till just done.

2. It should be just boiled and not too soft.

3. Roast the onions, ginger-garlic, cumin seeds.

4. In the blender, grind together the onions, garlic, ginger, , cumin seeds, coriander leaves, tomatoes

5. coriander powder and the red chilies or chili powder.

6. Slice the other onion finely and keep aside.

7. Melt butter in a pan and fry the sliced onion with the cardamoms, cinnamon stick and cloves.

8. When the onions are turn a little brown, add the ground masala and fry around 15-20 minutes.

9. All the water should have evaporated and the paste should be dry.

10. Now add the boiled dal to it and add a little water to make gravy. Add salt to taste.

11. Boil for a while till you get the required consistency. The trick here is to let the dal be just cooked and to fry the masala well.

12. Garnish with chopped coriander leaves. Serve hot with rice or rotis

Note: This a great recipe that can be made ahead of time. Just keep in the refrigerator, next day heat it up and it will taste even more delicious

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