This is a dish that is my comfort food. I use yellow moong dal. I usually love adding a teaspoon of cumin seeds fried in ghee with the onions, this adds to the comfort and deliciousness of the dish to my taste buds anyway! I usually puree the fried onions along with the cooked dal to give the dal a smooth consistency. This dish fills me with deep joy.

Taken from : Bhicoo J. Manekshaw’s Book ‘Parsi Food and Customs’

Ingredients :
1 1/2 cups husked pigeon peas, green beans or Egyptian lentils
1 large onion, chopped
2 tomatoes, chopped
3-4 cloves garlic
1 tsp turmeric powder
800 ml water
Salt to taste

Vaghar (Seasoning) :
1 large onion, finely chopped
4 tbsp ghee

Method :
Place washed dal and all the other ingredients including onion, tomatoes, garlic, turmeric and pressure cook it till the dal is  soft.
Fry 1 teaspoon of cumin seeds in some ghee and along with onions till golden brown. Liquidise the dal with the onions till smooth.