Tomato Dhal

Thuvar/Masoor/Channa Dhal - 1 cup

Turmeric - 1/2 tsp

Asafetida - 1/4 tsp

Salt

In a pressure cooker, add dal along with turmeric, asafoetida, required salt, and 2 cups of water. Pressure cook for 3 whistles. Allow the pressure to come down naturally.

For the Masala:

Oil - 1 tbsp.

Cumin - seeds - 1 tsp

Garlic - 6 cloves, chopped

Onion – 1, diced

Green Chilli - 2, slit

Tomato - 2, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Butter - 1 tbsp.

Salt

Heat oil in a medium pan and temper cumin seeds.

Sauté garlic for 30 seconds.

Add the onion and green chillies; sauté until the onions turn translucent.

Add the tomatoes and cook covered until the raw smell goes away and oil starts oozing from the masala.

Season the mixture with turmeric and chilli powder.

Add the cooked dhal along with 1/2 cup water, butter, and required salt. Cook covered for 7 minutes.

For Tempering:

Mustard - 1 tsp

Urad Dhal - 1 tsp

Cumin - 1 tsp

Asafetida - 1/4 tsp

Red Chilli - 2

Curry Leaves

Temper mustard, urad dal, cumin, asafetida, red chili, and curry leaves in hot oil and add to the above dal.

Serve warm with rice/chapati.