This is finger licking dish among konkani's. There is no festival incomplete without this dish. And most on most of the day's my lunch is incomplete without this dal.
Toor dal : 3/4 cup
Green Chilli : 3-4
Salt according to taste
Tempering ingredients :
Mustard Seeds : 3/4 tsp
Asafoetida a pinch
Red Chillies : 3-4
Curry leaves a sprig
Oil/ Ghee : 1 tbsp
1. Wash and soak the toor dal for 20 min.
2. In a pressure cooker add the toor dal and 2 cups of water and chopped green chillies.
3. Cook till there is a whistle of 7-8 whistles so that the dal is mashed properly.
4. In a tempering pan add all the temepering ingredients and add it to the cooked dal once the pressure comes down.
5. Serve with rice.
P.S : For tempering you can use ghee; the taste will be hundred times better.