South Indian Dhal

Ingredients:


Toor Dhal           1/2 cup
Garlic                  1/4 a pod
Asafotedia          1/4 tsp
Turmeric             1/2 tsp
Salt                     to taste




For seasoning:


Mustard seeds        1/2 tsp
Dry red chilly          2
Curry leaves           1 stem


Method:


1.  Wash and cook the dhal in one cup of water with garlic in a pan, till it is cooked fully.  Add more water, if all the water has been asbsorbed or we can cook in the pressure cooker for up to 6 - 7 whistles.
2.  Smash the cooked dhal immediately with a spoon into a smooth paste without any lumps.
3.  Add sufficient water to make it a kozhambu/curry according to our consistency. Always make it little water, as dhal tend to thicken once it cools down.
4.  Add turmeric powder, asafotedia powder, and sufficient salt. 
5. Heat the above dhal mix and bring it to a full boil for two to three minutes.
6. Remove from heat.
7.  Heat another pan and add oil. Once the oil is hot, add mustard seeds and wait till it splutters. Then, add curry leaves and dry red chilly and fry for a minute.
8.  Add this to the boiled dhal.


Serve this with hot rice with ghee on top.