- Turdhal - 1 cup
- Castor oil - 1 tsp
- Turmeric - 1/4 tsp
- Water - 6 cups
- Garlic - 9 pods
- Ginger - 1/4"
- Jeera - 1/4 tsp
- Curry leaves - few
- Coriander leaves - little
- Salt to taste - 3/4tsp
- Badaga - little
- Oil - 1tsp
Method
- Pressure cook tur dhal by adding castor oil, water for whistles or till soft.
- Separate water from dhal.
- Mash dhal, add pounded ginger, garlic
- Add curry leaves, coriander leaves, jeers, salt, Badaga, oil and 1 cup dhal water.
- Mix well and bring to boil and simmer for 10 or 15 minutes on low heat.
- This gravy should be a little thick.
- Serve with rice and ghee.
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