Ingredients

• 1 cup urad dal (split black gram)
• 1 onion, finely chopped
• 1 tomato, chopped
• 2-3 cloves garlic, minced
• 1 green chili, slit (optional)
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala (optional)
• 1 tbsp ginger, grated
• 2 tbsp oil
• Salt to taste
• Fresh coriander leaves for garnish

Preparation

Wash the urad dal thoroughly and soak it in water for 4-5 hours or overnight for best results. Drain the water before cooking.

In a pressure cooker, add the soaked urad dal and 3 cups of water. Cook for 3-4 whistles, or until the dal becomes soft. You can also cook the dal in a pot but it will take longer.

In a large pan, heat oil and add cumin seeds. Once they splutter, add the minced garlic, chopped onions, and green chili. Sauté for 2-3 minutes until the onions turn golden brown.

Add the chopped tomatoes, turmeric powder, coriander powder, and cumin powder. Cook until the tomatoes become soft and the oil begins to separate from the masala.

Add the cooked urad dal to the pan and mix well. Add water if needed to adjust the consistency of the dal.

Let the dal simmer for 10-15 minutes, allowing the flavors to blend together.

Add salt to taste and sprinkle garam masala if desired.

Garnish with fresh coriander leaves before serving.

Servings: 3-4

Notes

• You can adjust the consistency by adding more or less water depending on whether you prefer a thicker or thinner dal.
• You can add a pinch of asafoetida (hing) while tempering for added flavor.
• This dal pairs well with steamed rice or roti.