2 cup of Split Red Gram Dal 1 Tomato (finely chopped) 2 Green Chillies (split) ½ Lemon (Nimbu) 1 tbsp. of Ginger (Adrak) (finely chopped) Jaggery 1 tsp. of Mustard Seeds 1 tsp. of Cumin Seeds (Zeera) 4 Curry Leaves ½ tsp. of Asafoetida ½ tsp. of Turmeric Powder (Haldi) Salt (to taste) 2 tbsp. of Cooking Oil 4 cups of Water 1) Soak the split red gram in water for about an hour. Add turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked. Now, heat on medium heat until it comes to a boil and then on low heat for about 20 minutes or until the gram is fully cooked. 2) Heat oil in a pan until it is hot then drop in the mustard seeds followed by the cumin seeds and then asafoetida. Fry on medium heat for about 1-2 minute(s) or until the seeds start to splutter. Add this to the cooked red gram and let it come to a simmer. 3) Add the rest of the ingredients and simmer for about another 10 minutes.

Serving Suggestions: Serve Hot with Plain Rice or Chapati Roti Serving Size: 4 Cooking Time: 32 Minutes Degree of Difficulty: Medium Recipe Category: Main Course Bean Recipe Ethnic Group: Pakistani

Glossary