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Recipe
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Recipe Contributed By: Anupriya Sinha, Pune |
Ingredients
Urad Daal (black gram) - 1 cup
Water (for boiling daal) - 4 cups
Salt - 1 tsp
Turmeric Powder - 1/2 tsp
Ginger - 1 tsp (Washed, peeled and grated)
Green chillies - 1 or 2 as desired
Fennel seed powder - 2 tsp
Sugar - 1/2 tsp
Ghee - 1 tbsp or as desired
Bay leaf (Tejpatta) - 1
Dry red chilly - 1
Asafoetida (Hing) - 1/4 tsp
Kashmiri mirch powder - 1/4 tsp (optional)
Method of Preparation
1. Take Urad daal in a kadai and roast it by continuously stirring on medium flame. The roasting should be done till at least 50% of the grains become pink and aroma comes out.
2. Soak this daal in water for 15-20 minutes.
3. Drain the water and wash the daal 2-3 times.
4. Take water in a pressure cooker and add soaked daal, salt, turmeric powder, ginger, green chiiles and fennel seed powder. Mix and boil the daal for 5-7 minutes on low flame, after the first whistle. Let the pressure cooker cool on its own.
5. Take a deep ladle and heat ghee in it.
6. Add whole red chilly and bay leaf, and switch off the heat.
7. Add hing and kashmiri mirch powder, immediately immerse the ladle into the boiled daal, and cover.
8. Leave for 1 minute. Add sugar, mix the daal and simmer it for 1-2 minutes.
9. Serve hot with rice and Aaloo Posto (see recipe).
Notes and Tips
