This mildly spicy lentil soup is one of the mainstays of Konkani cuisine, and a traditional lunch or dinner is incomplete without it. It is usually served over rice, but also goes well with rotis.
1 cup tur daal (yellow lentils),
1/4 teasp. mustard seeds,
2 dried red chillies(cut them in 2 pieces each),
1 twig of curry leaves,
2 teasp. salt.
2 teasp. ghee,
Cook daal with 2 cups of water in a pressure cooker (Or with six cups of water in a normal pan). Add salt and keep aside.
Heat ghee in a pan. It should be hot enough so that if you add a mustard seed, it should sputter.
Once it is hot, add mustard seeds, curry leaves & chillies, turmeric powder & asafoetida.
Remove from the flame and add it in the already cooked daal. Cover it immediately so that it's odor & flavor is preserved.