DaLichi aamTi-2 (Toay)

No coconut,no masala....easy,simple,healthy..yet tasty

Ingredients
1 cup toor dal
2 green chilies(slit)
1/2 inch ginger (chopped or julienne)
salt to taste

Tempering
1 tsp ghee
1/2 tsp mustard seeds
4-5 curry leaves
2 dry red chilies

Garnishing
1 tsp fresh lemon juice
1 tsp sajuk toop


Method
Pressure cook dal with green chilies and ginger with at least 2 cups of water
When cooked transfer the contents in a sauce pan or kadai. Add salt.Stir well and bring it to boil.Add warm water to make the desired consistency.
Turn off the gas.
In a PaLi (iron tempering spoon) heat ghee and add mustard seeds,as they sizzle add asafoetida,curry leaves and dry redchili pieces.take off the heat.
Dip the spoon contents in a saucepan and cover it for 2 minutes.
Toay is ready to serve.
Add fresh lemon juice and a tsp of sajuk toop while serving.
Serve hot with steamed rice.


Note
This curry is dilute or watery.
In traditional Toay turmeric is not used.