Tadka Dal with fennel fronds

Tadka Dal with fennel fronds 

Ingredients 

1 cup finely chopped fennel fronds 

• ( typically from one fennel pod, only the leaves and not the stems)

1/2 cup finely chopped cilantro 

2 green chilies - sliced into half’s

1.5 cups toor dal 

4 cups water

1 tsp turmeric 

2 tbsp oil 

2 tsp mustard seeds 

2 tbsp lemon juice 

2-3 dry red chilies

1 tsp hing 

Procedure 

In a pressure cooker cook the lentils with the turmeric powder.  In a sauté pan, heat some oil, add the mustard seeds and green chilies. Once the mustard seeds start popping, add the dry chillies and hing and stir it in for 15-30 seconds. Now add the chopped fennel fronds and cilantro. Sprinkle some salt and  sauté it well until they wilt.  

One the dal is cooked, mix in the dal with the sautéed fennel frond, cilantro mix. Cook on low heat for 6-8 minutes. Turn it off and stir in the lemon juice. 

Serve with hot rice and ghee !