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Hi again…I was thinking of making dal…simple dal with tempering of hing(asafoetida) and mustard seeds…but when I opened my fridge i saw some mint and corainder chutney left from yesterday…so what did I do… I made Mint and Corainder Dal….

Mint and Corainder Dal

1. Pressure cook the toor dal.
2. Heat a sauce pan. For tempering: Add oil, when oil is heated add mustard seeds, cumin seeds, curry leaves. Add hing (asafoetide). (You can also fry some onion and tomatoes).
3. Add the cooked dal. Put some green chillies and turmeric powder and mix.
4. Add the corainder and mint chutney. Cook till the dal boils.
5. Add salt and garnish with corainder leaves or fresh or desicated coconut.