Serves 4
Ingredients:
1 cup Toordal
1/2 cup yam chopped (optional)
2 Tbsp. peanuts
2 Tbsp. ghee or vegetable oil
1/4 tsp. cumin seeds (jeera)
1/4 tsp. mustard seeds
1/2 tsp. asafetida (hing)
a few curry leaves (optional)
3 roma tomatoes, chopped
1 tsp. ginger paste
1 jalapeno chopped
1/4 tsp. chili powder (optional)
1/2 tsp. turmeric powder (haldi)
salt to taste
1 Tbsp. jaggery (gur)
juice of 1/2 lemon
4 Tbsp. chopped cilantro
Procedure:
1.Pick through the dal and then wash it.  Drain the water. Add 4 cups of water to a heavy pot, add the dal, peanuts, yam, salt to taste. Boil the dal. Reduce heat and let it simmer.
2. As dal is simmering, heat ghee in a small sauce pan and fry the cumin and mustard seeds till brown. Add the asafetida, curry leaves, tomatoes, ginger, jalapeno, chili powder and fry the seasonings for 2-3 minutes.
3. Pour the seasonings into dal and let it continue to simmer on low, until the grains and vegetables are soft and cooked. Add lime juice, jaggery and cilantro. Adjust the water so that the dal has the consistency you like (from soup like consistency to thick soup)

Serve with yogurt, any steamed or panfried veggies from our recipe section, rice or flat bread and a choice of pickle.