This is a recipe for bulk cooking.
4 cups toor dal
12-15 green chilies, slit in half
salt to taste
3 tbsp ghee (clarified butter)
3 tsp canola oil
3 tbsp black mustard seeds
8 dried red chilies
1 1/2 tsp hing (asafotedia)
20 curry leaves
coriander leaves (optional)
How it's made:
Wash toor dal under running water. Divide into 3 batches and pressure cook until dal is soft. Transfer dal into one large pot and add 4-6 cups water (approximately). Add green chilies, salt to taste and boil for 10-12 minutes. Stir frequently to avoid scorching.
In a deep frying pan, heat ghee and oil together. Add mustard seeds. When it splutters, add red chilies, hing and curry leaves. Keep a lid handy to avoid oil and mustard seeds splattering everywhere! Add seasoning to dal. Adjust salt and garnish with coriander leaves.
Serves: approximately 60-80 people