1/2 medium size - Tomato :cut into small cubes
1 medium size - jaggery piece
1/2 Green Chilly : cut into 2 pieces
Red Chilly Powder
Coriander-Cumin seeds powder (Dhaniyajeera)
4-5 Curry Leave
1 tbsp Ghee
1. Whisk the cooked daal.
2. Take Ghee into a pan and add mustard seeds to it. When the splutter add hind and cumin seeds. (Mustard seeds should be less than cumin seeds)
3. Immediately add Curry leaves, Green chillies and tomato cubes into it. Saute until tomatoes become soft.
4. Add dhaniyajeera pwd, red chilly pwd as per taste, turmeric pwd to it and continue to saute until tomatoes turn softer.
You can also add few drops of lemon juice to it.
You can also add peanuts to this daal.
Take care not to make it too water while adding water.
Serve with hot phulkas (rotis) or plain rice and enjoy.