Heat ghee in a pan and saute onion until golden. Add ginger and garlic, saute until raw smell goes.
Add chilli powder, coriander powder, turmeric powder and garam masala along with little water, saute till oil seperates. Add tomato and cook till it becomes soft. Finally add dals, water and salt, pressure cook until smooth.
Heat ghee in a small pan, fry mustard seed, cumin seed and red dry chilly. Remove pan from heat, add chilli powder and asafoetida powder and add everything to curry. Garnish with coriander leaves.
This dal curry goes well with chapati, white rice, ghee rice etc.
NOTE – Dal tends to thicken as it rests, adjust the quantity of water accordingly.
One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.