1 katori (cup) daal plus 1-2 T of yellow moong daal
Wand soak for 4-6 hours
Cook for four whistles, then low for five minutes with scant ½ t tumeric and ½ t salt
Blend a little
1.5 chopped tomatoes
1 chopped shallot or ¼ chopped onion
3 garlic cloves
1 teaspoon grated ginger
1.5 chopped green Chile
6-8 curry leaves
Put oil in pot; add ⅛ t hing; add mustard seeds and jeera and pop them; add tomato and onion; cook until onions almost turning brown; add Chile and garlic and curry and ginger and a little more oil; add a small pat of butter and then red Chile powder; ⅛ t turmeric ;1-2 t coriander ; cook a minute and then add daal - cook a while with half lime juice and then add fresh cilantro.
