Ingredients

• 1 cup - toor dal
• 1 tbsp - coconut
• 1 - onion
• 2 cloves - garlic
• 1/2 inch piece - ginger
• 2 - green chillies
• Turmeric powder - a pinch
• Asafoetida - a pinch
• 1 tsp - lemon juice
• Salt for taste
• Coriander leaves - few sprigs
• Curry leaves -few leaves

How to Make Pigeon Pea Sundal

• Cook the toor dal. Keep aside.
• Grind coconut, onion, ginger, garlic, green chillies, turmeric, asafoetida and salt together and keep it aside.
• Take little oil in a pan and season mustard and curry leaves.
• Now add the ground paste and fry for a few mins till the raw smell leaves.
• Once done, add the cooked dal along with lemon juice and saute well.
• Garnish with finely chopped coriander leaves. Serve.
• Recipe courtesy: 4 th sense cooking