Mash Ki Daal (Whole black gram dal)
1 cup whole black gram (sabut urad), washed & drained
1 teaspoon salt
1 teaspoon red chilli powder
1/3 teaspoon turmeric powder
1/2" piece ginger
3 garlic cloves
1.5 tablespoons cilantro
3-4 tablespoons butter/oil/ mix of both
1/2" piece of ginger
3 garlic cloves, sliced
3 cloves (optional)
1 teaspoon cumin seeds
In a pressure cooker, add the whole gram/urad, 4 cups water, salt, chilli powder, and turmeric. Roughly crush the ginger and garlic using a mortar and pestle and add to the dal. Cook under pressure until the dal is softened but not mushy. If you're cooking in a regular pot, soak the gram/urad for 2-3 hours before cooking.
For the tempering, add 2.5-3 tablespoons of butter/oil, add the ginger and garlic and cook till golden. Add in the cloves and after a few seconds add the entire tempering into the dal. Melt 1.5 tablespoons of butter in the same pan and add cumin seeds. Once they crackle, add into the dal. Mix in cilantro. The dal is complete when it is thick and everything is well mixed. The butter is a must in the recipe as it adds a depth of flavor. Serve with rice or Indian breads.
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