1 cup (150 g) 5 oz Split black gram (dhuli urad dal), soaked overnight
1 tbsp (15 g) Ghee
1 tsp (2 g) Cumin (jeera) seeds
4 Green chillies, slit
1 Onion, sliced, fried
1/4 tsp (1/2 g) Garam masala
1 tsp (2 g) Mango powder (amchur)
1/2 tsp (1 g) Black pepper (kali mirch) powder
Salt to taste
1 tbsp (15 g) Ghee
1 tsp (2 g) Cumin (jeera) seeds
4 Green chillies, slit
1 Onion, sliced, fried
1/4 tsp (1/2 g) Garam masala
1 tsp (2 g) Mango powder (amchur)
1/2 tsp (1 g) Black pepper (kali mirch) powder
Salt to taste
method
1. Rub the split black gram with your hands to remove the skin. Drain.
2. Heat the ghee in a pan; add cumin seeds and green chillies. When they start spluttering, add black gram and salt; stir-fry for 4 - 5 minutes.
3. Pour 2 cups of water; cook on high heat till little water remains. Lower heat and simmer till the grains are cooked and the mixture is dry. Stir gently and occasionally so that the grains don't break and stick to the bottom of the pan.
4. Transfer to a bowl; garnish with fried onion, garam masala, mango powder, and black pepper powder. A dollop of butter or 1 tbsp of hot ghee can be added to enhance the flavour.
2. Heat the ghee in a pan; add cumin seeds and green chillies. When they start spluttering, add black gram and salt; stir-fry for 4 - 5 minutes.
3. Pour 2 cups of water; cook on high heat till little water remains. Lower heat and simmer till the grains are cooked and the mixture is dry. Stir gently and occasionally so that the grains don't break and stick to the bottom of the pan.
4. Transfer to a bowl; garnish with fried onion, garam masala, mango powder, and black pepper powder. A dollop of butter or 1 tbsp of hot ghee can be added to enhance the flavour.
serving amount
serves: 3 - 4
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