Wash and clean urad dal and soak in water for 5 hours.
Drain water from the soaked dal and keep aside.
Now take a heavy bottom kadai, put dal into it and add turmeric powder and salt.
Mix well and add 1/2 cup water. Put on medium flame and cover the kadai, let it cook for 10 -12 mins.
Open the lid and mix the dal. Now keep in low flame and cook for another 7 mins till the dal absorbs all the water.
The cooked dal should not be mushy.
For tempering - take a small pan, heat ghee, add cumin seeds, coriander seeds and when the seeds begin to crackle add chopped garlic and onions, pinch of asafoetida and saute till onions are golden brown in colour.
Add chopped green chilli to it and cook for few seconds. Add the dry spices to it. Let it cook for another few minutes.
Now pour the tempering on the dal and mix with a fork so that the dal doesn't get mushy.
Garnish with green coriander leaves and serve hot.
Recipe Courtesy: Mad Cooking Fusions
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.