Tomato - Coriander leaves Dal

Recipe Type: Indian                                         Yield: 4
Preparation Time: 15 mins                              Cooking Time: 20 mins

Ingredients:
1/2 cup of pigeon pea (toor dal)
1green chilly
2 Byadagi chilies
5 curry leaves
1/2 tsp of mustard seeds
2 tsp of clarified butter (ghee)
1/2 tsp of asafoetida (hing)
1/2 tsp of ginger
4 1/2 cups of water
1 tomato
1/2 cup of chopped coriander leaves
1/2 tsp of fennel seeds (optional)
1 1/2 tsp salt

Method:
1. Soak pigeon pea in 1 cup of warm water for 15 mins.
2. Put the soaked pigeon pea and 1 cup of water into the pressure cooker. Cook it for 3 pressure cooker whistles.
3. Heat a sauce pan. Add clarified butter, mustard seeds, slit opened green chilly, curry leaves, 1/4 tsp of asafoetida and Byadagi chilies for tempering.

4. Add chopped tomato, 1/4 cup of chopped coriander leaves, salt and 1 cup of water. Cook for 4 mins.

5. Now add cooked pigeon pea, fennel seeds (optional), remaining asafoetida and 1 cup of water. Mix well. Bring to boil. Switch off gas. Add remaining coriander leaves.