Slit open the green chillies and fry them till they turn white.
Remove from the oil.
Boil the dal in the cooker.
In the same cooker, pressure cook fried chillies and chopped tomatoes with a pinch of turmeric powder.
Switch off the cooker once done and cool.
In a vessel, add water to the boiled chilli-tomato and bring to boil.
When it starts boiling, mash the boiled dal and add to the boiling mixture.
Do not boil this mixture.
Switch off the gas and add lemon juice and salt as per taste.
Season with mustard seeds and garnish with coriander leaves.
Serve hot with rice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.