Ingredients:
• 1 cup – whole black gram (Indian black lentils/urad dal)
• 1 – medium onion, finely chopped
• 4 – medium-large Tomatoes chopped, preferably ripe
• 2 tbsp- Tomato paste
• 1 – jalapeno/green chillies
• 1 – 2 inch ginger, peeled and grated
• 2-3 Cloves – garlic, finely chopped
• 1 tsp – cumin
• 1 -bay leaf
• 1/2 tsp -turmeric
• 1 large pinch – asafetida
• 1 tsp – cumin-coriander powder
• 1 tsp – dried Fenugreek leaves (kasuri meth)
• 1 tbsp – jaggery, grated
• 1/3 cup – finely chopped Onions (optional)
• Cilantro sprigs
Method:
- Soak the lentil for 6-8 hours. Do it the previous night after washing it in cold water a couple of times.
- You can choose to either cook it on a stove top for 30-40 minutes (or until cooked) or use your pressure cooker.
- Add the bay leaf and 3 cups water to the lentils. Pressure cook to 3-4 whistles.
- Mash it with a potato masher. Set aside.
- While the lentils are cooking, you can heat up a pan. Add 1-2 tbsp butter (or 2-3 tsp oil).
- Add cumin along with asafoetida and when the aroma is released, add the onion and chillies. Saute for a minute and add the garlic and ginger.
- Add the chopped tomatoes.
- Add the salt and saute for another minute.
- Add 1 cup of water, increase the heat and let it cook for another 5-6 minutes until it becomes more of a sauce.
- Now add the tomato paste, turmeric, jaggery and cumin-coriander powder. Mix well.
- Close with the lid, reduce the heat to medium and cook for another 6-8 minutes until you find it thickens into a red gravy.
- Add the cooked lentil to this and stir.
- Do a taste test and see if it needs more salt and/or jaggery.
- Cover with the lid, reduce the heat to low and let it simmer for at least 10 minutes. The more you simmer, better its taste.
- Few minutes before serving, crush the kasuri meth / dried fenugreek leaves with your fingers and add it to the dal and stir.
- Serve hot, garnished with some finely chopped onions and cilantro.
- Recipe courtesy: Dhivya Karthik
- http://chefinyou.com/