| • | Soak the split tuvar dal in water for about an hour.
|
| • | Combine turmeric powder, table salt and a drop of oil to the gram along with the water in which it was soaked.
|
| • | Heat all over normal burn until it comes to a boil.
|
| • | Now reduce the heat up and cook it for 20 minutes, until the gram is full cooked.
|
| • | Heat oil and add table mustard seeds, cumin seed and then asafoetida.
|
| • | Fry all over normal heat up for about 2 minutes until the seed splutter.
|
| • | Mix this with the cooked reddish gram and allow it come in to a simmer.
|
| • | Add remain of the ingredients and simmer for 10 minutes.
|
