Makes 4 Servings
Ingredients (For Masala)

• 1 tsp coriander (dhania) seeds
• 2 whole dry Kashmiri red chillies,
• broken into pieces
• 3 to 4 peppercorns (kalimirch)
• a pinch cumin seeds (jeera)
• 4 to 6 curry leaves (kadi patta)

Other Ingredients

• 2 tsp oil
• 1/2 tsp cumin seeds (jeera)
• 7 to 8 curry leaves (kadi patta)
• 4 tomatoes, blanched and puréed
• 1/4 cup cooked toovar (arhar) dal, whisked
• 1/2 tsp chilli powder
• salt to taste
• 1 tsp lemon juice
• 1 tbsp chopped coriander (dhania)

Method (For Masala)

1. Heat a small non-stick pan, add all the ingredients and dry roast on a medium flame for 3 to 4 minutes. Keep aside.
2. When cool blend in a mixer to a fine powder. Keep aside.
How to proceed
1. Heat the oil in a deep non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the curry leaves, tomato purée, 2 cups of water, toovar dal, chilli powder, prepared masala and salt; mix well and bring to a boil.
3. Add the lemon juice and mix well.
4. Serve hot garnished with coriander.