-- FOR TEMPERING --(Spices and herbs are added one at a time to hot oil and fried)
Oil - 2 tablespoon (tbsp)
Mustard seed - 1/4 tablespoon (tbsp)
Fenugreek seed - 1/4 tablespoon (tbsp)
Cumin seed - 1/2 tablespoon (tbsp)
Broken black gram - 1 tablespoon (tbsp)
Finely chopped Onion - 1
Curry leaves - 4
Finely chopped green chili - 2
Finely chopped coriander leaves - 1/4 cup
In a pressure cooker add the cut onions, tomatoes, red gram dhal and 3 cups of water and cook for 4-5 whistler then mash the dal to a fine paste.
Grind all the "ingredients under to grind to paste" into a fine paste by adding as little water as possible.
Add ground ingredients, little water, salt to taste to dhal. Simmer and cook the dhal to boil for 10 min (keep cooking)
Heat oil in a pan add mustard seed, fenugreek seed, cumin seed, broken black gram until mustard seed stop to splatter, now add the finely chopped onion (under for tempering section), curry leaves cook until turns light golden brown, now add the cut onions and cook for 2-3 min. add this to the boiling dhal.
Mix well and cook for 5 min. Remove garnish with coriander leaves and serve.