Preparation:
Mash the cooked tur dal with a wooden spoon. Chop tomato, green chiles and coriander leaves. Add salt to taste and a cup of water. Allow to simmer on low fire. Heat ghee, add mustard seeds, cumin seeds, chopped ginger, garlic and chiles. When the chiles are crisp, remove from fire and add to dal. Serve with pickles and papads. |
