Toor dal with HANAH Vechur Ghee

Ingredients

• 2 cups split pigeon pea soaked for at least 2 hours (but overnight is better)
• 2-3 chopped medium tomatoes
• 2 small chopped onions
• 3 tablespoons HANAH Vechur Ghee (clarified butter)
• 2 tablespoon cumin seeds
• 2 dried whole chilies broken into pieces
• 2 inch piece dried tamarind
• 4-5 cloves of chopped garlic
• 1 teaspoon turmeric powder
• A pinch of heeng (Asfoetida)
• Salt for boiling
• Whole chiles
• Cilantro to garnish
• Bread or pita for a side