Ingredients:

1/2 cup tuvar daal
3 3/4 cup water
1/2 tap salt
2 tbsp oil
1/4 tsp black mustard seeds
1/4 tsp jera
2 whole red dry chillies
10 curry leaves (Limdo)
1 small tomatoe crushed or blended
1/4 tsp turmeric powder
1/2 tsp crushed green chillies and coriander
2 tbsp lemon
chopped coriander leaves
1 1/2 tsp sugar
2 tbsp Tamarind chutney

Method:

Wash daal and soak for 1 hour or more
add water and salt and boil until tender and soft ( 30- minutes if a pressure cooker)
blend well until smoth ( or use electric whisk)
In a different saucepan heat oil on medium heat.
Add black mustard seed, jera, red dry chillies limdho until the seeds start to pop (no more then 30 seconds)
Add tomatoe, turmeric, crushed green chillies and coriander
Fry for 3 minuties
Add daal lemon juice, tamarind chutney and chopped coriander leaves
Add sugar (optional)

Variations
add peanuts or cubed chinese eggplant
If using raw peanuts boil them before you add it daal
if using chinese eggplant add to curry sauce before adding daal (cook untill the eggplant is tender) then add daal
Add water if wont your daal diluted

Serve with rice or chapatis
Sreves 2 to 3