Ingredients: 

• 1 cup dhal

• 5-6 cups water

• 3 cloves garlic

• 2 cm ginger, bruised and left whole

• 1 tsp turmeric powder

• Salt to taste

• 2 potatoes, cubed

• 2 carrots, peeled and cubed

Spices for tempering:

• Mixed spice (mustard, cumin, and fenugreek)

• 1 onion, sliced

• 1 tomato, cubed

• 2 dried chilli, broken into pieces

• 2 sprigs curry leaves

• 2 tsp turmeric powder / curry powder

• 2 tbsp oil / ghee

Method: 

1. Soak one cup of dhal for 20-30 mins. Rinse. To that cup of dhal (in a pot) add the water. Boil the dhal with garlic, ginger,  turmeric powder and salt. Let it simmer till the dhal is split and cooked. Then add the  potatoes and carrots. Continue to boil till the vegetables are cooked.

2. In a separate pan, in some oil / ghee, sauté the spices, onions, dried chilli and curry leaves till the onions are soft. Then add tomatoes, turmeric and curry powder. Cook till tomatoes are mushy and the mixture is fragrant. Then add this to the cooked dhal (still simmering). Let the flavours combine by allowing it to simmer for a few more minutes. Season to taste.