Ingredients:

Preparations:

Take Pigeon Peas into a bowl and wash them thoroughly. Add water and keep this bowl aside. Wash, clean and chop the tomatoes. Add the chopped tomato pieces to the dal and place this bowl in a pressure cooker and cook. When the pressure develops in the pressure cooker, cook on low flame for 15 minutes.

Method:

When the cooker is cool, remove the bowl and add red chili powder, turmeric powder and salt to the cooked dal. Heat a pan and add oil to it. When the oil is hot add the fenugreek seeds and black gram. Fry till the seeds start changing color. Then add the mustard seeds and cumin seeds. Fry till the seeds splutter. Add the curry leaves and asafoetida to the seasoning. Fry well and add the cooked dal. Mix well and if required add some water to get the right consistency. Bring the dal to a boil and transfer the dal to a serving bowl. Serve hot with plain rice.

Point To Remember:

Where ever we are using sour items there we use fenugreek seeds in the seasoning.