Ingredients

  • ½ cup Organic Tattva moong dal
  • 1 medium sized onions – finely chopped
  • 1 medium size tomato – chopped
  • ½ inch ginger
  • ¼ teaspoon Organic Tattva red chili powder
  • ⅓ teaspoon Organic Tattva turmeric powder
  • 1.5 cups water
  • Natural Tattva sal

Recipes

In a pressure cooker add the dal, 1.5 cups water, chopped onions and tomatoes, ⅓ teaspoon turmeric powder, ¼ teaspoon red chili powder and ¾ teaspoon salt. Stir to combine.

Cook for 2-3 whistles on high flame. Allow the pressure to release naturally.

Once the pressure is released, open the lid of the cooker and give the dal a stir.

To make the tempering, heat 1 tablespoon of ghee in a small pan on medium heat. Once the oil is hot, add the cumin seeds. Let the seeds sizzle, then add a pinch of hing (optional).

Add the sliced garlic and dried red chilies and saute for 2 to 3 minutes until the garlic becomes light brown in color.

Add the curry leaves and saute them for a few seconds.

Transfer tempering to the cooked dal and stir.

Serve hot