• 1            cup toor daal(8oz)
• 1/4         cup raw peanuts(optional)
• 2            med tomato chopped(6oz)
• 1            tsp dhana jeera
• 1/4         tsp haldi (tumeric powder)
• 1            tsp garlic paste
• 1            tsp ginger paste
• 1/2         tsp green chilli paste
• 1/2         tsp salt
• 1            tbsp sugar (optional)
• 2            tbsp oil
• 1/4         tsp jeera(cumin) seeds
• 1/4         tsp rye (mustard seeds)
• 1/4         tsp methi (fenugreek seeds)
• 5            curry leaves
• 1            tbsp chopped cilantr0
•               juice of 1 lemon

Instructions

1. Rinse daal in cold water and soak it in 6 cups of water  for 5 hours or overnight. ( Daal will cook faster if it has been soaked).
2. Boil the daal in 2 cups of water, when the daal starts to boil remove it from the heat, drain it and rinse it in cold water(this will remove the gas from the daal).
3. Boil it in 4 cups of water, add the chopped tomato, dhana jeera, haldi and  green masala.  Boil it for about half an hour, the daal will be soft.  With a whisk mash the daal.
4. Add salt, lemon juice, sugar and peanuts.
5. Heat oil in a frying pan, add the rye, methi, jeera and curry leaves.  When the rye starts to pop, add this to the daal mix and boil for 15.
6. Sprinkle the daal with cilantro before  serving.
7. Serve the daal with rice, chapatti and  vegetable curry.