1/2 cup toovar (arhar) dal
1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp cumin seeds (jeera)
1/2 cup chopped onions
1 1/2 tsp chilli powder
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp besan (Bengal gram flour) mixed with ½ cup water
1/2 cup low fat curds (dahi), whisked
2 tbsp chopped coriander (dhania) for garnishing


Clean, wash and soak the toovar dal in water for 2 to 3 hours. Drain and keep aside.
Combine the dal, turmeric powder, salt and 1 cup of water and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid. Remove, whisk well and keep aside.
Heat a non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for about 30 seconds.
Lower the flame, add the onions and dry roast till they turn light brown in colour. Sprinkle a little water if the mixture starts burning.
Add the cooked dal, chilli powder, coriander powder and cumin seeds powder and dry roast for 1 minute.
Add the besan paste and curds, mix well and cook for 4 to 5 minutes.
Serve hot garnished with coriander.

Serving suggestions – Serve it with rice. You can serve with any Indian flat bread like naan, paratha, roti.

Variation Tips
~ Add little coconut paste if you like gravy to be on thicker side.
~ You can add little tamarind water if preferred to have it South Indian Style