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Toor dal - 1 cup
Green chillies - 2-3
Asafoetida -  a pinch
Coriander leaves -  a bunch
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves  - few
Butter/ Ghee - 2 tsp
Lemon - 1


  • Cook the dal in three times its volume of water in an open pan. When the dal is soft and tender,add the green chillies, salt and turmeric. Cook for about 5-8 minutes more.
  • Add the crushed coriander leaves, stir, remove from the heat and keep covered.
  • Heat the butter/ghee, add mustard, red chilli, asafoetida and curry leaves; allow the mustard crackles then pour over dal.
  • Add lemon juice and mix well.
  • Serve with rice.
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