Ingredients:

• 1 cup – split black gram (dhuli urad dal)
• 4 – Garlic cloves, chopped
• 1 cup – chopped Tomatoes
• 1 tsp – grated Ginger
• 1 tsp – chopped Green chilli
• 1/2 pinch – asafetida
• 1/2 tsp – dried Fenugreek leaves (kasuri methi)
• 1/2 tsp – Cumin seeds
• Spices:
• 1/2 tsp – Turmeric powder
• 1 tsp – coriander powder
• 1/2 tsp – Red Chilli powder
• salt to taste
• 1/2 tsp – Garam Masala
• 2 tbsp – clarified Butter
• 1/4 cup – chopped Coriander leaves
• 1 tsp – Butter or Ghee

Method:

1. Wash and boil urad dal with a pinch of turmeric powder and some salt in 3 to 4 cup of water for 1 whistle in a pressure cooker.
2. Heat clarified butter in a pan, add asefetida, cumin seeds and dried fenugreek leaves.
3. Stir for a minute.
4. Add chopped garlic and ginger.
5. Saute till it becomes golden in color.
6. Now add remaining turmeric powder, all spices and salt except garam masala.
7. Add chopped tomatoes and green chilly, stir and saute till oil comes out from the edges.
8. Add this tempering or tadka to pre-cooked dal.
9. Let the dal cooked for 5 minutes.
10. Remove it from heat, add garam masala, chopped coriander leaves.
11. Serve with butter and chapati or paratha.
12. Recipe Courtesy: Cooking With Sapana