Chataka Dal

¾ cup ( 126 g) toor dal (split pigeon peas) You can also use chana dal (split skinned brown chickpeas) or Moong dal (split mung beans)

1 tomato chopped small

¼ cup chopped cilantro

¼ teaspoon turmeric

½ teaspoon salt

4 cups ( 950 ml) water

subheading: For the tadka/tempering:

2 teaspoons oil

½ teaspoon mustard seeds

½ teaspoon cumin seeds

⅛ teaspoon asafoetida (hing)

12 curry leaves fresh or frozen or dried

6 to 8 cloves of garlic finely chopped

1 teaspoon Kashmiri chili powder or use paprika

1 teaspoon cayenne or use ½ teaspoon cayenne and ½ teaspoon paprika

Lemon juice and cilantro for garnish

Directions at veganricha.com

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