Add salt, haldi and 300 ml of water (or a little more) to mashed dal and boil, stirring continuously.
Meanwhile, heat oil/ghee, add all the remaining ingredients except coriander.
Fry till the seeds splutter and garlic is light brown in colour.
Add to the boiling dal, sprinkle coriander, stir and remove.
Serve this mildly spiced kattu with hot plain rice and papad.
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.