1 cup (150 g) 5 oz Split black gram (urad dal), washed, drained
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 cup (60 g) 2 oz Onions, chopped
3 tsp (9 g) Garlic (lasan), finely chopped
4 tsp (24 g) Ginger (adrak), thinly sliced
6 Green chillies, finely chopped
1 tsp (2 g) Cumin (jeera) seeds
1 tsp (2 g) Red chilli powder
1/4 tsp (1 g) Asafoetida (hing)
2 Tomatoes, chopped
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 cup (60 g) 2 oz Onions, chopped
3 tsp (9 g) Garlic (lasan), finely chopped
4 tsp (24 g) Ginger (adrak), thinly sliced
6 Green chillies, finely chopped
1 tsp (2 g) Cumin (jeera) seeds
1 tsp (2 g) Red chilli powder
1/4 tsp (1 g) Asafoetida (hing)
2 Tomatoes, chopped
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Boil the split black gram in 2 cups water with turmeric powder and salt. Cook until soft and little water remains.
2. Heat the ghee in a wok (kadhai); add onions, garlic, and ginger; saute till light brown. Add green chillies, cumin seeds, red chilli powder, asafoetida, tomatoes, and green coriander.
3. Cook for a few minutes till the tomatoes turn soft. Then add this mixture to the cooked split black gram and mix well.
4. Serve hot.
2. Heat the ghee in a wok (kadhai); add onions, garlic, and ginger; saute till light brown. Add green chillies, cumin seeds, red chilli powder, asafoetida, tomatoes, and green coriander.
3. Cook for a few minutes till the tomatoes turn soft. Then add this mixture to the cooked split black gram and mix well.
4. Serve hot.
serving amount
serves: 3 - 4
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