by bhagya

Ingredients:

1 cup toor dal (available at Coles)
a pinch of turmeric
2 green chillies, split lengthwise or sliced
coriander leaves

For the tadka:
1 teaspoon black mustard seeds
1 dry red chilli
8 to 10 curry leaves
½ teaspoon asafoetida (available
at Candelo Wholefoods or Gulaga Organics or just skip it)
1 to 2 tablespoons ghee or oil (preferably coconut oil) or a mix of both
salt to taste

Method:

1. Wash the dal thoroughly then put in a saucepan or pressure cooker with 3 cups water and a pinch of turmeric. Cook until soft adding more water if required.
2. Mash the dal until smooth. Add the green chillies, salt to taste and bring to boil on medium heat. Lower the heat and simmer for about 5 minutes.

Prepare the tadka:
3. In a small frying pan, heat the oil. Add the mustard seeds and when they start to pop, add the red chillies and curry leaves. After a few seconds, add the asafoetida and remove from the heat, pouring immediately over the simmering dal.
5. Mix well and garnish with chopped coriander leaves. Serve hot with rice or flatbread.