Toovar/Arhar Daal (Micro)

Ingredients

• Toover Daal / Arhar (Yellow Lentils) 1 cup (180 g)
• Haldi (Turmeric) ½  tsp
• Salt 2 tsp or to taste
• Sugar 1 tsp or to taste
• Oil 2 tbsp (30g)
• Sarson (Mustard) seeds 1 tsp
• Sabut Lal Mirch 2, broken into halves
• Kadhi Patta (Curry leaves) 8-9
• Ginger, sliced thin 1 tbsp
• Garlic, chopped fine 1 tsp
• Dhania (Coriander) powder 2 tsp
• Amchur (Dried Mango Powder) 2 tsp or to taste
• Hara Dhania (Coriander leaves ) for garnish

Preparation

• Pick and wash the daal till the water runs clear, and soak in 2 cups of hot water for ½ an hour.

• Add haldi, salt and sugar and cook, covered at HI for 5 minutes. Stir and cook, covered at 70% for 10 minutes.

• Mash the daal into a puree or blend in a blender and mix in the dhania powder and amchur.

• In another dish, place the oil and cook at HI for 1 minute. Mix in the sarson, sabut lal mirch and kadhi patta. Cook, covered at HI for 2 minutes, stirring once. Add the ginger and garlic and cook covered at HI for 1 ½ minute, stirring once.

• Now mix in the daal mixture and 2 cups of boiling water, and cook, covered at 30% for 10 minutes, stirring once. Continue to cook some more, at 30% for 5 minutes and serve garnished with the hara dhania.