Split pigeon pea (toor dal/arhar dal),soaked
Green chillies Chopped
Dried red chillies broken
Fresh coriander leaves chopped
Pressure cook the dal with salt, green chillies, turmeric powder and two cups of water till pressure is released twice (two whistles).
Heat the oil in a non stick pan. Add the asafoetida, cumin seeds, red chillies and garlic and sauté till fragrant.
Add to the boiling dal and mix well. Add one cup of water and milk and continue to simmer for two to three minutes.
Adjust salt, garnish with fresh coriander and serve hot.