Masala Urad Dal

Name: Masala Urad Dal
Yield: Serves 4
Ingredients: 250g urad dal (about 1¼ cups; split, not whole); 1 liter (about 4¼ cups) water; 1 tsp. salt; 1 tsp. ground turmeric; 1 Tbsp. ghee; 1 tsp. cumin seeds; Pinch asafoetida; 1 onion, finely chopped; ½ inch fresh ginger, peeled and finely chopped; 2 garlic cloves, finely chopped; 1 green chile, finely chopped; 2 tomatoes, finely chopped; 1¼ cups fresh cilantro leaves, finely chopped; ¼ tsp. freshly ground black pepper

Chetna MakanServes 4Source

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Ingredients

250g urad dal (about 1¼ cups; split, not whole)

1 liter (about 4¼ cups) water

1 tsp. salt

1 tsp. ground turmeric

1 Tbsp. ghee

1 tsp. cumin seeds

Pinch asafoetida

1 onion, finely chopped

½ inch fresh ginger, peeled and finely chopped

2 garlic cloves, finely chopped

1 green chile, finely chopped

2 tomatoes, finely chopped

1¼ cups fresh cilantro leaves, finely chopped

¼ tsp. freshly ground black pepper

Method

Put the urad dal and water into a pan and leave to soak for 2 hours.

Add the salt and turmeric to the dal and bring to the boil. Cover and cook on a low heat for 35–40 minutes, until very soft—there won’t be much liquid left by the time the lentils are done.

In a separate pan, heat the ghee and add the cumin seeds. Once they start to sizzle, add the asafoetida and onion and cook for 10 minutes on a medium heat until deep golden brown. Next, add the ginger, garlic and green chile and cook for another 2 minutes.

Add the chopped tomatoes and cook for 5 minutes, until softened. Throw in the coriander and black pepper and mix well.

Tip the cooked dal into the onion and tomato mixture and serve warm. Do ahead: Store in an airtight container in the fridge for 4–5 days and reheat before serving.