Thaali by Zarnak Sidhwa

Ingredients:

For Daal:

• Toor daal 1 cup
• Raw peanuts 1/4 cup
• Fenugreek seeds 1 pinch
• Salt to taste
• Turmeric powder 1/4 tsp
• Red chili powder 1/2 tsp
• Coriander powder 2 tsp
• Cumin powder 1 tsp
• Garam masala 1 tsp
• Green chilies 2
• Tomato 1
• Jaggery 3 tbsp
• Dry mango powder 1 tsp
• Ginger 2 tsp
• Lemon 1
• Coriander finely chopped 1/4 cup

For Seasoning:

• Oil 2 tbsp
• Ghee 2 tsp
• Mustard seeds 1/2 tsp
• Cumin seeds 1/2 tsp
• Fenugreek seeds 1/8 tsp
• Whole dried red chili 1
• Whole cloves 4
• Cinnamon stick 1
• Curry leaves few
  

Method:

1. For daal: Drain soaked toor daal and add to pressure cooker with water, fenugreek seeds, salt, peanuts and turmeric powder.
2. Pressure cook till done.
3. Once tender, add red chili powder, cumin powder, coriander powder, garam masala, green chilies, tomato, ginger and jaggery.
4. Mix well and add 3-4 cups of water (little at time) to get desired consistency.
5. Allow daal to boil for 10 minutes more.
6. For seasoning: Heat oil and ghee in small pan.
7. Add mustard seeds and cumin seeds and let them pop.
8. Add fenugreek seeds, cloves, cinnamon, dried red chilies and curry leaves.
9. Mix briefly and add seasoning to boiling daal.
10. Add lemon juice and mango powder to get desired tartness.
11. Garnish with coriander leaves and serve hot.
12. Tip: To add another level of sweetness and flavor, try adding dried dates while boiling daal.