1. Pressure cook the toor dal. 2. Add turmeric and asofoetida. 3. Mash the dal. 4. Add tamarind pulp and chilli powder. 5. Add water to make it of pouring consistency. 6. Heat oil in a vessel. 7. Add asofoetida and mustard seeds. 8. Once the latter stop spluttering, add bay leaves and the crushed garlic. 9. Add the dal once the garlic turns golden brown. 10. Add salt and jaggery. 11. Boil well. 12. Remove from fire and garnish with corriander leaves. 13. Serve hot with rice or rotis. ---------------------------------------------------------------------------
Nutrition
Ingredients
