Imagine Pammy in her heydey. Now think of two things you liked about her. This recipe with my favourite two things works pretty much along the same lines. Less alluring to look at mayhap, but much, much, much more tasty.
1/2 cup tuvar dal (split red gram)
A strip of Goa sausages 1 tsp oil
1 medium onion (finely chopped)
1 tomato (finely chopped)
2 cloves garlic (smashed; roughly chopped)
2 green chillies (split lengthways)
Salt to taste
Separately boil dal in 2 cups of water till almost soft.
In the meanwhile, in a frying pan, heat oil.
Fry onions till brown.
Fry till water disappears.
Fry garlic and chillies.
Introduce the Goa sausages (the masala from the sausage does the job of a tadka).
Add just enough water to cover the sausages.
By the time the water in the sausages dries up, the dal should be ready.
Ladle a few few heaps of dal into the frying pan.
Stir and allow dal to absorb the flavours from the sausages.
Then pour the frying pan’s contents into the pot with dal.
Stir dal till everything is nice and friendly.
Allow to come to boil.
Put flame on low.
Add salt to taste.
Let dal cook uncovered for another 10-15 minutes.