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Serve this piping hot with rice or roti. . .
- Soak the fenugreek seeds in enough water for 30 minutes.
- Drain, wash and keep aside.
- Wash the dal, add the fenugreek seeds and pressure cook for 3 to 4 whistles or till the dal is cooked.
- Allow the steam to escape before opening the lid and whisk the dal lightly. Keep aside.
- Heat the oil in a pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the onions and saute till they turn translucent.
- Add the tomatoes and saute till they turn soft.
- Add the ginger-green chilli paste and garlic paste, mix well and saute for a minute.
- Add red chillies, asafoetida and turmeric, mix well and saute for a minute.
- Pour this tempering over the dal and mix well.
- Add the salt and garam masala, mix well and boil for 5 min.
- Serve hot garnished with coriander.
This recipe was contributed by saviatul33 on 26 Jul 2011
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