1 cup Toor daal
1 Tomato chopped
2-3 garlic cloves, crushed
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric
1/4 tsp Hing (Asafoetida)
5-6 curry leaves
Finely chopped coriander leaves as required
1 tbsp freshly grated coconut
Salt to taste
Oil as required
Cook toor dal in the cooker with little water. Mash well once cooked.
Heat oil in a pan, add mustard seeds, when they crackle, add cumin seeds, garlic, curry leaves and saute till garlic gets nice golden color.
Add hing and turmeric powder. Mix and immediately add boiled dal. Add water as required.
Mix and add tomato and salt. Bring the daal to a boil. Let it cook for another 10 minutes or till the desired consistency is achieved.
Adjust the salt and garnish with coriander and coconut. Serve with plain rice and pickle.