1 Cup tur dal (arhar)
1 table spoon oil
1/2 tea spoon rai (mustard seeds)
1/2 tea spoon haldi
1/2 tea spoon lal mirch
Pinch of hing (asafoetida)
Salt to taste
Wash, stain and keep aside the dal.
Heat oil in cooker and add rai and hing.
Add dal, haldi, mirch and salt.
Fry for a few seconds and pour hot water.
Add water for the total quantity of dal to be prepared as after cooking, water should not be added.
Pressure cook and serve with rice.