|1 cup Karamani||1 tbsp Jeera||Ghee|
|1 large Tomato||5-8 Curry Leaves||Salt|
|1 pinch Hing|
|1 pinch Turmeric|
|1 tbsp Sambar Powder|
Soak the Karamani overnight and pressure cook it for 3-4 whistles.
In a heavy bottom pan, add 2 tsp ghee and splutter the jeera, hing and curry leaves.
Add finely choppoed tomatoes and cook until pulpy.
Add turmeric, salt, sambar powder and cooked dal nad boil for a couple minutes.
Garnish with fresh dhania and lemon juice and serve.
This recipe can also be made with Soya Beans