Instructions

1. Pressure cook toor dal with 2 cups water and smash it well.
2. In a deep bottomed vessel, heat oil and add mustard seeds and let them splutter.
3. Add dry red chilli, garlic, asafoetida and curry leaves to it.
4. Add the onion and fry until they are transparent.
5. To it, add the chopped fenugreek leaves and turmeric and fry them until cooked.
6. Add the tomatoes to the cooked leaves and fry them until they soft and tender.
7. Add the cooked dal with salt and some water until you get a watery consistency instead of thick consistency.
8. Boil for 10 min on medium flame and serve hot with rice or roti.