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Tooer daal 1/2 cup
Raw Peanuts ¼ cup
Chopped tomato 1
Jaggery 2 tbsp
Green chillies (slit) 2
Finely minced ginger 1-inch piece
Red chilli powder 1 tsp
Turmeric powder 1/4 tsp
Cumin powder ½ tsp
Coriander powder ½ tsp
Lemon juice of 1 lemon
Salt to taste
Coriander leaves to garnish
For Tempering:
Oil/Ghee 1 tbsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Cloves 2
Star anise 1
Fenugreek seeds 1/4 tsp
Dry red chillies 2–4
Cinnamon stick 1-inch piece
Bay leaf 1
Curry leaves 1 sprig
Method:
Add one cup water in the tooer daal and cook till done then blend or mash it with a masher. To the mashed daal, add 3 cups of water, raw peanuts, turmeric powder, red chili powder, minced ginger, green chilies, chopped tomatoes, jaggery and salt to taste and simmer for 12-15 minutes on low flame. Keep stirring in between. Heat oil or ghee in a small pan. Once the oil is hot, add mustard seeds and allow to splutter. Add cumin seeds, fenugreek seeds, red chillies, bay leaf, star anise, cloves, cinnamon and curry leaves and sauté for a few seconds. Pour the tempering into the simmering daal and mix. Add lemon juice and mix. Taste the daal. It should have spicy tangy and sweet flavors. Adjust red chili powder, lemon juice and jaggery accordingly. Garnish with coriander leaves. Serve with roti or rice.
