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

How to Make Mah Di Dhuli Dal (Split black gram )

• 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.
• Heat clarified butter in a pan, add asefetida, cumin seeds and dried fenugreek leaves.
• Stir for a minute.
• Add chopped garlic and ginger.
• Saute till it becomes golden in color.
• Now add remaining turmeric powder, all spices and salt except garam masala.
• Add chopped tomatoes and green chilly, stir and saute till oil comes out from the edges.
• Add this tempering or tadka to pre-cooked dal.
• Let the dal cooked for 5 minutes.
• Remove it from heat, add garam masala, chopped coriander leaves.
• Serve with butter and chapati or paratha.
• Recipe Courtesy: Cooking With Sapana