North Karnataka Dal

Thick toor dal slow-cooked until completely soft and tempered generously with ghee, mustard seeds, dried red chilli, asafoetida, and grated dry coconut — richer and heartier than the thin South Indian rasam-style dal, this is the filling everyday dal of the North Karnataka thali. Eaten with jolada rotti and ennegayi as the two-course foundation of the North Karnataka meal.