|1 cup Tur Dal||1 tsp Mustard Seeds||Fresh Dhania||Ghee|
|1/4 cup Peanuts||1 tsp Jeera||Salt|
|1/2 small Onion||2-3 slit Green Chillies|
|1 small Tomato||1 tsp Grated Ginger|
|Tamarind||1 tsp minced Garlic|
|1 pinch Hing|
|1 pinch Turmeric|
|1 tsp Goda Masala|
|1 pinch Garam Masala|
|1 tsp Jaggery|
Pressure cook the Tur Dal and Peanuts in 4 cups of water for at least 4-5 whistles.
In a heavy bottom pan heat 1 tbsp Ghee and splutter the mustard and jeera.
Add the Green Chillies, garlic, ginger, Hing, turmeric and onions and saute until translucent.
Add the tomatoes, garam masala, goda masala, jaggery, salt and cook for a few minutes.
If using Tamarind paste, dissolve 1 tsp in one cup water.
If using fresh tamarind, take 4-5 strips of tamarind and make a concentrated extract in 1 cup water.
Add the tamarind water to the pan.
Mash the Dal with the back of a heavy spoon and pour it into the Tadka.
Bring to a boil and turn off the heat.
Garnish with fresh Dhania and serve.