Ingredients

• 1/2 tbsp - oil
• 1/2 tsp - Black mustard seeds
• Hing - a pinch
• Curry leaves - 4 to 5
• Garlic - 4 medium cloves, chopped
• Turmeric (as desired)
• Red chilli powder (as desired)
• 2.5 - 3.5 tbsps - Curds - preferably, not sour
• Salt (as per taste)
• 1.5 cup - Mag
• 2 - Small tomatoes, chopped
• 1- Onion, chopped
• Cilantro for garnishing
• Water

How to Make Mag ni Dal

• Wash the mag.
• Heat the oil in a vessel.
• Add mustard and hing.
• When the mustard starts to pop, add the garlic and mix.
• After about 15 seconds, add the curry leaves.
• Add onions and raise the flame a bit.
• Cook till the onions are golden brown in colour.
• After 45 seconds to a minute, add the tomatoes and mag, and raise the flame a bit more.
• Add some water depending on how thick or thin you want the dal to be.
• Add salt - remember that the tomatoes and onions will give off some water - so think about this in the previous step.
• Cover the vessel with a lid and heat till the dal is almost cooked.
• Add turmeric and chilli powder.
• Add the curds.
• After some time reduce the flame.
• Once cooked, add cilantro on top.
• Do not mix in the dal.
• Will go well with chapatti, kadak tandoori roti, plain steamed rice.