Kali Dal (Traditional whole black gram)
Ingredients
- 9 oz Whole black gram sabut urad daf
- 1 Ginger adrak, 1 inch piece
- 1 tsp Cumin jeera seeds
- Salt to taste
- 2 tbsp Ghee
- a pinch Asafoetida hing
- 1/2 tsp Jimmu sec p. 9, optional
- 2 tsp Garlic lasan, chopped
- 4 Dry red chillies sookhi lal mirch, halved
Instructions
- Pick, clean, wash the whole black gram. Soak in water for an hour. Grind the ginger and cumin seeds together. Keep aside.
- 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.
- When the whole black gram is cooked, mash with the back of a ladle till well mixed. Remove from heat.
- 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.
Calories: 566 kcal
Carbohydrates: 74 g
Protein: 33 g
Fat: 17g
Saturated Fat: 9 g
Cholesterol: 38 mg
Sodium: 19 mg
Potassium: 334 mg
Fiber: 27 g
Sugar: 5 g
Vitamin A: 876 IU
Vitamin C: 136 mg
Calcium: 104 mg
Iron: 11 mg