Urad dal 1/2 cup, wash and soak in water for 1-2 hours
Tomatoes 2, medium, finely chopped Garlic 2-3 cloves, finely minced
Asafoetida – 1/4 tsp
Ginger 1″, finely minced
Kasuri methi 1/2 tsp, crushed
Green chilis 3, slit
Turmeric powder 1/2 tsp
Red chili powder 1 tsp
Coriander powder 1/2 tsp
Garam masala powder large pinch
Salt to taste
Coriander leaves 2 tbsps, finely chopped for garnish
Cumin seeds 1/2 tsp
Ghee 1 1/2 tbsps
Oil 1/2 tbsp
In a pressure cooker, add the soaked and drained urad dal, 2 1/2 cups water, turmeric powder, half of the minced ginger, one slit green chili and salt and pressure cook upto 2 whistles.
Alternately, you can add the urad dal in an earthen pot and cook over stove top or wood fire. Add at least 4-5 cups water and bring to a boil. Reduce flame and slow cook till the dal turns soft yet hold shape.
In a small pan, add ghee and oil. Once it turns hot, add cumin seeds and allow to splutter. Add the kasuri methi and finely minced garlic and saute for a few seconds. Add the remaining minced ginger and green chilies and mix.
Add red chili powder and mix. Add chopped tomatoes and saute for 6 mts.
Immediately add this to the cooked dal and mix. Add garam masala powder and allow to simmer on low flame till the desired consistency is achieved. Adjust salt if required.
Turn off flame and remove to a serving bowl. Garnish with chopped coriander leaves and serve with roti, pulka, paratha or rice.