Bathua Dal

Ingredients

• 1 large bunch of bathua, leaves separated
• 2 cups overnight soaked whole black gram (sabut urad), drained
• Salt to taste
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon asafoetida (hing)
• 2 green chillies, finely chopped
• 1 inch ginger, finely chopped
• 2 tablespoons ghee
• 1½ teaspoons cumin seeds
• 3 tablespoons sliced garlic
• 2 dried red chillies, broken
• 2 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish
• Steamed rice for serving

Method

1. Chop bathua leaves roughly.
2. Heat a pressure cooker. Add whole black gram, bathua, salt, turmeric powder, red chilli powder, asafoetida, green chillies and 4 cups water and mix well.
3. Once the mixture comes to a boil, cover with a lid and cook under pressure on medium heat till 3-4 whistles are released.
4. Open the lid once the pressure has completely released. Mash the gram lightly.
5. Heat ghee in a deep pan, add cumin seeds and once they start to change the colour, add garlic and sauté till it turns golden brown.
6. Add dried red chillies and mix well. Add the cooked dal and mix well. Add coriander leaves and mix well.
7. Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice.