I started making this daal as a part of the Naivaidya/Prasad on tuesday evenings as part of fasting ritual. So this has been a regular in our kitchen. However there are other types of varan that we make and will share those in the upcoming posts!
1/2 cup mung dal
1/2 cup masoor dal
1/2 tomato (chopped)
2 -3 green chillies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/4 tsp black pepper powder
1 tbsp oil
pinch of turmeric
For garnish: cilantro/corriander and 1 tsp of ghee(clarified butter)
1. Wash the lentils and transfer it in a vessel.
2.Add 3 -4 cups of water and cook the dal till it becomes soft. This should take anytime between 10-20 minutes but make sure the liquid doesnt overflow.
3. Add the tomatoes and cook for another 5 minutes. Check for the consistency, add water if needed.
4.Then add salt, turmeric, black pepper powder and keep the vessel on the lowest heat setting.
5. In another pan, heat oil, add mustard seeds. Once they start to pop add green chillies, cumin seeds and asafoetida. Immediately transfer this seasoning mixture into the vessel with cooked lentils and close the lid on the vessel.
6.Add a little water to the seasoning pan and transfer it to the lentil mixture. This is done so that there is no seasoning mixture left behind and the curry has all the aroma of the seasoning.
7. Garnish with ghee and cilantro.Serve with hot plain rice or as a soup.
Prep Time: 30 mins