Beerakaya pappu

Ingredients:

To pressure cook:

Toor dal-1.5 cups
Beerakaya (peeled and chopped)-1 big
Garlic-5 cloves
Salt-1/4 tsp
Turmeric-1/4 tsp

For tadka:

Ghee-1 tbsp
Cumin seeds-2 tsp
Mustard seeds-2 tsp
Curry leaves-10
Green chillies-5
Turmeric-pinch
Hing-pinch
Salt-to taste

Corriander-to garnish

Method:

1. Wash toor dal. Pressure cook with beerakaya, garlic turmeric, salt and 4 cups of water for 4-6 whistles.
2. Heat oil in a tadka pan. Add cumin and mustard seeds and allow them to splutter.
3. Add curry leaves and cook for 15 sec.
4. Add turmeric, hing and mix well.
5. Now add finely chopped green chillies and cook for a minute.
6.Transfer the tadka to the pressure chopped dal.
7. Adjust for salt and water consistency and cook for simmer for 2-3 minutes.
8. Turn off the stove and garnish with corriander leaves. Serve hot with rice.