Kaali Dal

Pressure cook the dal along with 1 chopped onion and green chilies in 2 1/2 cups water for 5 minutes on low flame after the first whistle. Keep aside.

Heat oil and temper with the cumin seeds and asafoetida. Saute for a few seconds. Add the remaining onion and fry till brown.

Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water. Saute till the oil separates.

Now add the tomato and continue to saute on medium flame till they are completely mashed up. Add the boiled dal and salt. Mix well and simmer on low to medium flame for 2-3 minutes.

Adjust water according to the consistency required. Add the yoghurt and continue to further simmer for 2 minutes.

When done, add the ghee and stir well. Serve, garnished with coriander leaves and fresh chilies.