Arhar daal - 1 cup
Salt - to taste
Turmeric - scant 1/4 teaspoon
Asafoetida - a pinch
Water - 2 glasses (more if required)
Curry patta - 10-12
Mustard seeds - 1 teaspoon
Garlic - 2 cloves, sliced into roundels
Ghee - 1 tablespoon
Wash and cook the daal with all the ingredients except the last 4 in a pressure cooker or a pot. Taste and adjust the seasoning. Set aside.
In a skillet/wok heat the ghee on medium-high until hot and fairly smoking. Immediately add the mustard seeds. As soon as they stop spluttering add the curry leaves and 3 seconds later add the garlic and stir. Turn-off the gas in 5 seconds and immediately stir in the cooked dal. Mix well and serve in individual bowls.