Litti Chokha Dal

Ingredients

• 1 cup split pigeon peas (toor dal), soaked for 1 hour and drained
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• Tempering
• 2-3 tablespoons ghee
• 1 teaspoon cumin seeds
• 2 green chillies, chopped
• ½ teaspoon asafoetida (hing)
• 2 teaspoons finely chopped garlic
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• Salt to taste
• 2-3 tablespoons chopped fresh coriander leaves

Method

1. Put soaked pigeon peas in a pressure cooker, add 3 cups water, turmeric powder, red chilli powder and salt and mix well. Cover and cook under pressure for 3-4 whistles on medium heat. Open the cooker once the pressure has reduced 
2. Heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add green chillies, asafoetida and garlic, mix well and saute till golden brown. 
3. Add onions, mix and sauté till golden brown. Add tomatoes, mix and saute till soft and pulpy.
4. Add turmeric powder, red chilli powder, garam masala powder and salt, mix well and saute for 1-2 minutes. 
5. Add the cooked pigeon peas and mix well and let the mixture come to a boil. Add coriander leaves and mix well. 
6. Transfer into a serving bowl, garnish with coriander leaves and serve hot with litti and chokha.