1 Cup Tur dal (arhar dal)
1/2 Tea spoon haldi
1 Tea spoon lal mirch
1 table spoon gud (jaggery) or as per taste
1/2 tea spoon maharashtrian garam masala
2 amsul (kokam) or imli (tamarind) pulp as per taste
8-10 curry leaves (kadhi patta)
1 table spoon oil
1/2 Tea spoon rai (mustard seeds)
2 Pinch of hing (asafoetida)
1 Table spoon of finely cut hara dhania (coriander)
Salt to taste
Pressure cook dal.
Add haldi, mirch, masala, salt, amsul or imli pulp, gud and kadhi patta.
Allow it to boil for 2-3 mins.
Heat oil and add rai and hing.
Pour it on the dal.
Garnish with hara dhania.
Serve with rice and roti.
Tip – Adding 1/2 tea spoon of desi ghee in the served bowl enhances the taste.