Kharat

Cuisines

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Recipe

Ingredients

1 cup	toor dal (split pigeon peas)
3 cups	water
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 tablespoon	tamarind pulp
2 tablespoons	jaggery
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
2 tablespoons	oil
2 tablespoons	freshly grated coconut
2 tablespoons	coriander leaves, chopped
—	salt to taste

Instructions

1. 1 Wash the toor dal thoroughly and soak it in water for 30 minutes.
2. 2 Drain the soaked dal and add it to a pressure cooker with 3 cups of water, turmeric powder, and salt.
3. 3 Pressure cook the dal for 3-4 whistles until it is soft and cooked through.
4. 4 Once the pressure releases, mash the dal slightly and add red chili powder, tamarind pulp, and jaggery. Mix well.
5. 5 In a small pan, heat oil over medium heat. Add mustard seeds and let them splutter.
6. 6 Add cumin seeds and a pinch of asafoetida to the pan and sauté for a few seconds.
7. 7 Pour the tempering over the cooked dal mixture and stir well.
8. 8 Simmer the dal on low heat for 5-10 minutes to allow the flavors to meld.
9. 9 Garnish with freshly grated coconut and chopped coriander leaves before serving.