Dal Rice

INGREDIENTS
Toor dal - ½ cup
Water - 1.25 cups
Big onion - 1 medium sized
Tomato - 2 medium sized
Garlic - 5
Asafoetida/Hing - ⅛ tsp
Turmeric powder - ¼ tsp
Coriander leaves - 1 tsp (to garnish)
Salt - as required
To Dry Roast and Ground into powder
Black Pepper Corns - 1 tsp
Ghee/butter/oil- 1 tbsp
Cumin seeds - ½ tsp
Curry leaves - 1 sprig
INSTRUCTIONS
Dry roast 1 tsp of whole pepper in a small pan until nice aroma comes. Cool it down and grind in a blender/mixie to a coarse powder.
Chop onions, garlic and tomatoes finely . Set aside. Wash toor dal thoroughly 2-3 times and soak it in water for 5 minutes.
Take the soaked toor dal in a pressure cooker, add 1.25 cups of water, chopped onions, tomatoes, garlic,hing, turmeric powder and required salt.
Close the lid of the pressure cooker and pressure cook it for 3 whistles in medium flame.
Once pressure released , open the cooker. Mash it slightly using a spoon.
Heat ghee in a pan and add cumming seeds. Fry it until cumin seeds cracks.
Then add curry leaves, freshly grounded black pepper powder and saute them for a minute. switch off the flame once done.
If the dal is watery, boil it in medium flame for 3 minutes or until it becomes thick.
Dont boil it too much as cooking the dal too much, spoils its taste. Once the dal becomes slightly thick, add tempered items and give a quick stir.
Switch off the flame once done and garnish with chopped coriander leaves

Always check with your pediatrician before introducing any new food.
Pic Source: Google
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