Tuar Dal

Recipe to prepare "Tuar Dal":

Ingredients:
1 bowl split pigeon pea/tuar dal, pressure-cooked by adding little salt and turmeric powder in the water
1 glass water
1/2 tsp red chilli powder
2-3 green chillies, chopped
30 gms/3 tsp jaggery, finely chopped
3-4 pieces garcinia indica/kokum
1 medium-size tomato, finely chopped
few coriander leaves, chopped
For Infusion/Tadka:
2 tsp refined oil
1 tsp mustard seeds
1/2 tsp cumin seeds
2-3 curry leaves
1/2 tsp chopped green chillies
1 pinch asafoetida
2 whole red chillies, tear into pieces
few coriander leaves, chopped

Method:
Transfer the tuar dal into a pan on medium flame.
Add in water; stir and bring it to a boil.
Add red chilli powder and green chillies. Mix well.
Add jaggery, and stir gently until it melts.
Add garcinia indica; stir and let it simmer on medium flame for 1-2 minutes.
Add tomato, and stir continuously for 2-3 minutes until a little thick consistency.
Add coriander leaves, and mix once.
Turn off the flame, and transfer the dal into a bowl.
For Infusion/Tadka:
Heat oil in a pan.
Add in mustard seeds, and let them splutter.
Add cumin seeds, curry leaves, green chillies and asafoetida. Mix well.
Add whole red chillies, and stir for a while.
Add coriander leaves and the cooked dal. Stir once and put off the flame.
Gujarati Tuar Dal is ready to serve.