Once soft and cooked to a mushy consistency, set aside.
In a heavy bottom wok, add some oil and ghee and heat.
Add the mustard seed, jeera seeds, dry chillies, asafoetida and curry leaves.
Once you get the aroma, add the ginger and garlic and saute.
Add the onions and saute till golden brown.
Once brown, add the spice powders and mix well, While doing so, turn down the heat to prevent the spices from burning.
Add the dal to the tempered ingredients and mix well.
This simple and easy to make dal is ready to be served. Garnish with chopped coriander on a bed of steamed rice with an additional swirl of ghee.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.