A simple dal to complement an Indian meal.. Don't let the laundry list of items fool you.. It comes together fast and goes well with rice or roti —nykavi
Toor Dal or split pigeon peas
Chana Dal or split yellow peas
Hing or Asefoetida
Finely chopped Ginger
Cilantro to garnish
In This Recipe
Wash both dals well. Cover dals with an inch of water and let them soak for 2-3 hours.
Pressure cook dals with asafoetida, for 20 minutes. Cool, whisk well and keep aside. Alternatively, bring dals to boil, cover and simmer for an hour or till mushy. Stir often.
Chop onion and tomato finely.
Chop garlic and chile finely.
Heat oil in a pan.
Add onion. Saute till golden brown.
Drop garlic, ginger, chile, curry leaves and 3 tablespoons of cilantro and saute on a high flame for 5 minutes..
Add tomato, turmeric, chile powder, garam masala and cooked dal to onions. Stir well.
Season with salt.
Lower flame and simmer dal for another 5 minutes.
Pour lime juice over dal and stir to mix.
Garnish with remaining cilantro and pair with roti or rice.