Phodnicha Varan

Cuisines

Best for

Recipe

Ingredients

1 cup	toor dal (split pigeon peas)
3 cups	water
1 tablespoon	ghee or oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida (hing)
5-6	curry leaves
2	green chilies, slit
1/4 teaspoon	turmeric powder
1 teaspoon	salt or to taste
1 tablespoon	lemon juice
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Rinse the toor dal thoroughly under running water and soak it for 15 minutes.
2. 2 In a pressure cooker, add the soaked dal and 3 cups of water. Cook for 3-4 whistles until the dal is soft.
3. 3 Once the pressure releases, mash the dal lightly with a spoon or whisk.
4. 4 In a pan, heat ghee or oil over medium heat. Add mustard seeds and let them splutter.
5. 5 Add cumin seeds, asafoetida, curry leaves, and slit green chilies. Sauté for a minute.
6. 6 Add turmeric powder and the cooked dal to the pan. Mix well.
7. 7 Add salt and let the dal simmer for 5-7 minutes, stirring occasionally.
8. 8 Turn off the heat and add lemon juice. Mix well.
9. 9 Garnish with fresh coriander leaves before serving.