Ingredients ( Serves – 2 )
- Whole Urad Dal – 100 Grams
- Onion – 1 Small
- Tomato – 1 Medium
- Ginger – 1 Teaspoon (Finely Chopped)
- Garlic – 3 Cloves (Finely Chopped)
- Green Chilli – 1
- Cumin Seeds – 1/2 Teaspoon
- Turmeric Powder – 1/4 Teaspoon
- Red Chilli Powder – 1/2 Teaspoon
- Coriander Powder – 1 Teaspoon
- Garam Masala – 1/4 Teaspoon
- Asafoetida – 1 Pinch
- Ghee – 1 Tablespoon
- Salt – To Taste
- Water – 500-600 Millilitres
- Fresh Coriander Leaves – 1 Tablespoon (Chopped)
Method
- Wash The Urad Dal Thoroughly And Soak It In Water For 4-6 Hours.
- Drain The Water And Transfer The Dal To A Pressure Cooker With Fresh Water And Turmeric Powder.
- Pressure Cook For 4-5 Whistles, Or Until The Dal Is Soft. Allow The Pressure To Release Naturally.
- Heat Ghee In A Pan. Add Cumin Seeds And Asafoetida, And Let Them Crackle.
- Add Chopped Onion And Sauté Until Golden Brown.
- Add Ginger, Garlic And Green Chilli. Sauté For 1-2 Minutes.
- Add Chopped Tomato, Red Chilli Powder And Coriander Powder. Cook Until The Tomato Softens And The Masala Releases Ghee.
- Add The Cooked Urad Dal And Mix Well. Adjust The Consistency With Water As Required.
- Simmer On Low Heat For 10-15 Minutes, Stirring Occasionally.
- Add Garam Masala And Salt To Taste. Mix Well And Cook For Another 2 Minutes.
- Garnish With Fresh Coriander Leaves And Serve Hot With Roti, Rice Or Paratha.
Prep Time – 15 Minutes | Cook Time – 45 Minutes | Total Time – 5 Hours 60 Minutes
