Combine chopped tomatoes, grated ginger, garlic, turmeric powder, salt, soaked dal and fenugreek seeds with 3 cups water and pressure cook up to 3 whistles.
Switch off flame and keep aside to let the pressure down.
Strain 1/2 cup of water from the dal and keep aside.
Take a large skillet, heat oil, onions and stir fry till light pink.
Add the turai chunks and green chillies and stir fry on high flame for a minute.
Add the 1/2 cup strained water from the dal and cook the turai till it is done but still a little crunchy.
Now add the cooked dal to the cooked turai and boil well. Adjust salt, switch off the flame and keep aside.
Prepare tempering by heating oil in a small pan.
Add cumin seeds, curry leaves, dry red chillies, chilli powder, hing, coconut slices, garam masala powder and fry till cumin seeds splutter.
Add at once over the cooked dal and just mix once.
Garnish with chopped green coriander.
Serve hot with roti, subzi, achar and chawal.
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.