Grihagnan

Ingredients:

• 1 cup toor dal 
• 1 medium onion (finely chopped)
• 2 medium tomatoes (finely chopped)
• 2 green chilies (slit)
• 1 tsp ginger-garlic paste
• 1–2 dried red chilies
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 tbsp ghee (or oil)
• Fresh coriander leaves (for garnish)
• Salt to taste
• Lemon juice (optional)

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Method:

1. Cook the dal:
   • Wash the toor dal thoroughly.
   • Pressure cook with 2½ cups water, turmeric, and a pinch of salt (3–4 whistles).
   • Mash slightly and keep aside.
2. Prepare the tempering (tadka):
   • Heat ghee in a pan.
   • Add cumin seeds, bay leaf, dried red chili. Let them crackle.
   • Add onion and sauté till golden brown.
   • Add ginger-garlic paste and sauté until the raw smell goes.
   • Add tomatoes, green chilies, red chili powder, coriander powder, and salt.
   • Cook until tomatoes turn mushy and oil separates.
3. Mix dal:
   • Add the cooked dal into this masala.
   • Adjust consistency with water (thick or slightly runny as per choice).
   • Simmer 5–7 minutes on low flame.
4. Finish:
   • Sprinkle garam masala. Mix well.
   • Garnish with fresh coriander leaves.
   • Add a squeeze of lemon juice if desired.

Serve hot with steamed rice, jeera rice, roti, naan. A dollop of ghee on top makes it extra delicious.