Dhal (Parrupu Curry)

• 1 cup Dhal
• 1 big onion-cubed finely
• 1 Tomato-cubed
• 1 green chilly-sliced thinly round
• 1 tsp ginger garlic paste
• 1/2 tsp jintan putih
• 1/2 tsp biji sawi (mustard seeds)
• 1/2 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• A pinch of Asofoetida
• curry leaves
• coriander leaves chopped for garnishing.

1. Pressure cook the dhall with a little water, turmeric powder & asofoetida(till the dhal is cooked ). 2.Heat oil in wok, add mustard seeds & after the seeds have exploded, add jintan putih & fenugreek & fry for a few secs. 3. Add onions & fry till it is limp & lightly browned. 4. Add ginger garlic paste & green chilly & fry for a few secs. Add curry leaves & chopped tomatoes. 5. Add the pressure cooked dhal (there should still be a little water). Add a more water so that it is less thick & let it boil for a few mins. 6.Off fire & add the chopped coriander leaves. 6. Enjoy with chapattis or rice.