Sankhya Lapov

Ingredients

• Toor dal (split pigeon peas) (1 cup)
• Water (3 cups)
• Onion (1 medium, chopped)
• Tomato (1 medium, chopped)
• Green chilies (2, slit)
• Ginger (1-inch piece, grated)
• Garlic (3 cloves, minced)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Garam masala (1 teaspoon)
• Salt (to taste)
• Oil (2 tablespoons)
• Fresh coriander leaves (for garnish)

Instructions

1. Rinse the toor dal under running water until the water runs clear. This helps remove any impurities and reduces cooking time.
2. In a pressure cooker, add the rinsed toor dal, water, chopped onion, tomato, slit green chilies, grated ginger, minced garlic, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
3. Close the pressure cooker and cook on medium heat for 4-5 whistles, or until the dal is cooked and soft. The dal should be tender and mash easily.
4. Once the pressure is released, open the cooker and give the dal a good stir, mixing all the ingredients well.
5. In a separate pan, heat oil over medium heat. Add the cooked dal mixture to the pan and simmer for 5-10 minutes, stirring occasionally to combine and enhance the flavors.
6. Finally, sprinkle garam masala over the simmering dal and mix well.
7. Garnish with fresh coriander leaves before serving hot with rice or roti.