Dhal Fry

Split Moong Dal - ½ cup

Sesame Oil - 1 tbsp.

Cumin seeds - 1 tsp

Garlic - 4 clove, minced

Shallot - 10, sliced

Tomato - 1, diced

Salt

For Tempering:

Cumin - 1 tsp

Red Chilli - 2

Curry Leaves

Ghee - 2 tbsp.

Turmeric - 1 tsp

Chilli powder - 1 tsp

Asafetida - 1/4 tsp

In a pressure cooker add Moong Dhal along with required Salt and 2 cups Water; pressure cook for 4 whistles. Turn off heat and allow the pressure to come down naturally.

Heat Sesame Oil in a large pan. Temper Cumin seeds. Add the minced Garlic and sauté until it begins to brown. Add in the Shallots and sauté until translucent. Add the Tomatoes and cook closed soft and cooked through. Add the Dhal along with 1 cup Water and required Salt. Once the Dhal comes to a rolling boil turn off heat.

Temper Cumin seeds, Red Chillies and Curry leaves in Ghee. Once the spluttering has subsided turn off heat and stir in Turmeric, Chilli powder and Asafetida. Mix well to roast the powders. Add this tempering to the Dhal and serve hot with Rice.