PREP

Wash and soak 1 cup of Yellow split pigeon peas in water for an hour.

Pressure cook the lentil (in an instant pot or traditional pressure cooker) with 2 cups of water and ½ tsp turmeric. Gently mash the lentil with a spatula or spoon. Set aside.

HOT GARNISH /TADKA  

To a heated pot, add 1 tbsp of any neutral oil. 

Next, add 1 tsp of black mustard seeds, ½ tsp fenugreek seeds (optional), ½ tsp red chili powder, pinch of asafoetida and a few curry leaves. Sautee for a few minutes until the spices sizzle.

COOK

Now add the cooked lentils to the hot garnish (same pan) and give everything a good mix.

To this, add 1tbsp goda masala, ½ tbsp jaggery, ½ tbsp tamarind pulp and salt, to taste. 

Bring the mixture to a gentle boil and adjust the consistency as needed by adding ½ cup water (the dal should not be too thick or thin) 

Turn off heat and garnish with fresh/chopped cilantro 

Serve with hot rice or roti