1/2 tsp turmeric powder
1/4 tsp asafoetida
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 tbsp grated ginger
1 tomato, chopped
1/2 tsp goda masala
2. Heat oil in a saucepan. Add all the ingredients for tempering.
3. As they sizzle, add cooked daal, 2 cups water, jaggery & salt. Bring to boil.
4. When it comes to a rapid boil, lower the gas and let it simmer. Add more water if necessary.
5. Garnish with cilantro.
2. Note that the amount of goda masala is very less in this recipe.