2 cups of pea dhal
1large potato chopped
1 onion sliced
1 tomato diced
2 cloves of garlic
2 green chillies
Salt to taste
1 teaspoon tumeric powder
1 teaspoon chilli powder
Boil dhal in two cups of boiled water with tumeric chilli powders green chillies and salt and one clove garlic.
After 45 minutes check to see if dhal has softened
Add tomatoes and onion reserving a few slices of onion for braising.
Add another cup of water and continue cooking for another ten minutes then add potato and cook until potato is done.
Heat two tablespoons of butter ghee add a teaspoon each of mustard seeds and cumin seeds add reserved onion and the sliced clove of garlic and three dried chillies and some chopped curry leaves fry until garlic is nicely brown.
Pour mixture over dhal and garnish with dhania.
As reference for terminology, refer to “TRH” Indian Food Terminology
Prepared, tried and tested by: Sureka Jaichund