|1 cup Tur Dal||1 tsp Mustard Seeds||Fresh Dhania||Ghee|
|1 small Tomato||1 tsp Jeera||Lemon Juice||Salt|
|2-3 Cloves||2-3 slit Green Chillies||Tamarind Paste|
|1/4 cup Peanuts||1 tsp Grated Ginger|
|1 pinch Hing|
|1 pinch Turmeric|
|1 pinch Red chilli powder|
|1 pinch Goda Masala|
|1 tbsp 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, ginger, Hing, turmeric and saute until translucent.
Add the tomatoes, red chilli powder, goda masala, jaggery, 1/4 tsp tamarind paste, salt and cook for a few minutes.
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 a splash of lemon juice and serve.