1. Heat the skillet on medium flame and roast arhar dal on low flame. Keep
turning the dal slowly with a wooden spatula without a pause till the dal gives
nutty aroma and changes its colour from yellow to off yellow or slightly red/
2.Remove the dal on a metal plate and allow to cool.
3.Roast the corriander seeds on skillet for 30 seconds- 1min, transfer to a metal plate
4.Roast the cumin seeds for 30 sec, transfer to metal plate.
5.Grind the Arhar Dal in wet grinder (or stone) get paste. Not too fine,but like fine semolina consistency. Add water enough for grinding dal to a medium textured paste but not excess to the extent of dripping from the ground dal paste mound.
6.Grind chilly powder or green chillies, garlic corriander seeds and cumin seed togather to get a smooth paste.
7. Heat oil in a patela, add onions stir for 1 minutes, browing is not desired.
8. Add chilly/garlic/corriander seed/cumin seed paste, Fry for 1-2 min till water
evaporates.Add chopped tomatoes stirr for 1 -2 min .Add half dose of salt to
9. Add the ground dal paste stirr for one minute . Take care not to get the
dal layer burned at the bottom of the patela.
10. Add preheated water (650 ml cups) and stirr well. Let simmer on medium heat.
Keep stirring at bottom in between.Adjust salt as required. A froth would
appear, Continue slow simmering till all the froth is converted to oil.
After oil appears on the edges of pateal, add chopped corriander leaves, boil for 1 min Remove from heat put lid. This may be served with roti/bhakri/ or plane steamed rice.
Modification 1. You can add fried dry prawns or fried fresh prawns in the broths after step 8, i.e. after melting tomatoes)