1 2/3 cups (250 g) 9 oz Whole black gram (sabut urad daf)
1 Ginger (adrak), 1 inch piece
1 tsp (2 g)Cumin (jeera) seeds
Salt to taste
2 tbsp (30 g) 1 oz Ghee
a pinch Asafoetida (hing)
1/2 tsp (2 g) Jimmu (sec p. 9), optional
2 tsp (6 g) Garlic (lasan), chopped
3 - 4 Dry red chillies (sookhi lal mirch), halved
1 Ginger (adrak), 1 inch piece
1 tsp (2 g)Cumin (jeera) seeds
Salt to taste
2 tbsp (30 g) 1 oz Ghee
a pinch Asafoetida (hing)
1/2 tsp (2 g) Jimmu (sec p. 9), optional
2 tsp (6 g) Garlic (lasan), chopped
3 - 4 Dry red chillies (sookhi lal mirch), halved
method
1. Pick, clean, wash the whole black gram. Soak in water for an hour. Grind the ginger and cumin seeds together. Keep aside.
2. Cook the whole black gram in an iron pan with ginger-cumin seed paste and salt. Add just enough water to cover the whole black gram.
3. When the whole black gram is cooked, mash with the back of a ladle till well mixed. Remove from heat.
4. Heat the ghee in a pan; add asafoetida, jimmu, garlic, and dry red chillies. When the chillies turn brown, pour this spice mixture over the whole black gram and cover. Serve hot.
2. Cook the whole black gram in an iron pan with ginger-cumin seed paste and salt. Add just enough water to cover the whole black gram.
3. When the whole black gram is cooked, mash with the back of a ladle till well mixed. Remove from heat.
4. Heat the ghee in a pan; add asafoetida, jimmu, garlic, and dry red chillies. When the chillies turn brown, pour this spice mixture over the whole black gram and cover. Serve hot.
serving amount
serves: 2 - 4
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