1. Rinse toor dal; soak in water for 1 hour, then drain and rinse well
2. Heat dal and water until boiling. Simmer until tender and thickened. Add more water, if necessary, to prevent drying out.. This could take up to about 40 minutes (when lentils lose cohesion and appear as a thick soup, you are ready for the next stage.)
3. To the cooked dal, add ginger, Green chilli, tomato, lemon juice, and turmeric. Continue simmering. Add salt if required.
4. Heat oil in a small saucepan over medium heat and add cumin seeds, chilli powder, asafoetida and garlic; stir until fragrant, about 2 minutes. Stir mixture into dal and add most of the coriander; mix well. The remaining Coriander is used as a garnish
best served on a bed of rice
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (17%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4.6mg||0 %|
|Potassium 40.2mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.9g|
|Protein 0.3g||0 %|
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Calories per serving: 6
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