Wash and clean tuvar dal, add sufficient water along with turmeric powder and tomatoes.
Pressure cook for 4 to 5 whistles (until the tuvar dal gets cooked well).
Mash them well and keep it aside.
Heat oil in a pan, add mustard seeds when they stop sputtering add urad dal, followed by curry leaves.
Add cumin seeds split and add red chillies. Saute for a minute.
Now crush, add the garlic and fry it for a min.
Add these ingredients with the mashed dal, add salt and mix it gently.
Serve with hot rice along with little ghee.
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.