Daal has always been an Indian household common dish with roti and rice. I decided to cook a dry menu, so I paired it with a wet consistency of a daal to balance our dinner meals! 

Ingredients: 

• Tor Daal 1:2 water 
• Turmeric powder 
• Salt 
• 2 Dried red Chilli 
• 2 large geen chilies (slit) 
• Jeera 
• Asafoetida 
• Cooking Oil 
• Chopped tomatoes 
• Onions 
• Coriander and Red Chilli powder 
• Garam Masala 
• Ginger garlic paste or homemade ginger paste 
• Coriander or Mint Leaves 

Procedure: 

1. In a pressure cooker, put the washed tor daal, a tsp of turmeric powder, water, and salt 
2. Put the flame on medium-high and wait for a 2-3 whistle. 
3. In a separate pan, put oil and fry jeera, asafoetida and dried chilies, and green chili. Saute for 30 sec. 
4. Put chopped onions and saute till they turned slightly brown. 
5. Add ginger paste and saute for 10 sec 
6. Put the chopped tomatoes and add a little salt, turmeric powder, coriander, and red chili powder. Saute this till the tomatoes turn soft 
7. Now put the cooked daal in the pan and stir occasionally.   
8. Once boiled, Add garam masala. You can add water if you want it at a big amount.  
9. Done once the Daal reached to desired consistency.  (Tip: the longer you cook it, the better taste it will be) 
10. Finish with coriander or mint leaves.