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Main ingredients | Whole black grams (sabut urad), Mustard oil, Mustard seeds, Cumin seeds, Asafoetida, Garlic, Ginger, Onions, Tomatoes, Coriander powder, Red chilli powder, Turmeric powder, Green chillies, Fresh coriander leaves |
Cuisine | Garhwali |
Course | Dals and Kadhis |
Prep time | 20-25 minutes |
Cook time | 25-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1 cup whole black gram (sabut urad)
- 3 tablespoons mustard oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon asafoetida (hing)
- 2 tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 4 slit green chillies
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
Method
- Heat a pan, add whole black gram and dry roast for 4-5 minutes. Take the pan off the heat and let the grams cool completely.
- Transfer them into a grinder jar and grind to a coarse powder.
- Heat mustard oil in a pressure cooker till it smokes. Add mustard seeds, cumin seeds and asafoetida and mix well. Add garlic and ginger and mix well. Add onions, mix and sauté till translucent.
- Add tomatoes, mix well and saute for 2-3 minutes.
- Add ground black gram and mix. Add 4 cups water and mix well.
- Add coriander powder, red chilli powder and turmeric powder and mix and let the mixture come to a boil. Add 2 slit green chillies and salt and mix well. Cover the cooker and cook under pressure for 3-4 whistles.
- Open the cooker once the pressure reduces completely. Add coriander leaves and mix.
- Transfer into a serving bowl and serve hot garnished with remaining slit green chillies.
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