urd dahl with tomatoes

INGREDIENTS:

• 1 cup split urad dahl
• water
• 4 large plum tomatoes, chopped
• 4 T ghee
• 1 t fresh ginger, minced
• 1/2 t mustard seeds
• 1 t cumin seeds
• a pinch of hing
• 1 t turmeric
• 1/4 t freshly ground black pepper
• 5-6 curry leaves (opt)
• salt, as desired
• 2 T fresh coriander for a garnish, chopped

PREPARATION:

1. Boil urd in plenty of water with the turmeric on medium to high boil about 45 minutes.
2. Heat ghee in sauce pan until hot to make a chaunce. Add ginger and cumin and mustard seeds. Fry until the ginger is golden brown and crispy and mustard seeds stop popping. Add hing and black pepper and curry leaves. Add tomatoes and fry a few seconds. Pour all into soup  and continue to cook on low heat and covered about 30 minutes more until dahl is cooked and tomatoes soft. 
3. Turn off the heat. Stir in the salt and fresh coriander leaves

Offer to Krishna with a bowl of rice or steaming hot parathas

VARIATION 2
No mustard seeds? Try chopped mustard greens! Omit the tomatoes and add a dash of lemon juice at the end.

FOR A NIGHTSHADE FREE DAHL, replace the tomato with a cup of yogurt added right before chauncing. Let simmer with the spices at least a few minutes before offering.