A tangy and spicy Amritsari urad dal preparation.
- Dhuli urad dal (split skinless black gram) – 1 cup
- Water – 3 cups
- Table salt – to taste
- Ground turmeric – ½ teaspoon
- Ginger pieces, cut into thin strips – 3 no
- Vegetable oil – 4 tablespoons
- Asafoetida – a pinch
- Cumin seeds – 1½ teaspoons
- Red onions chopped – 2 no medium
- Green chiles, chopped – 2-3 no
- Tomatoes, chopped – 2 no
- Red chile powder – 1 teaspoon
- Garam masala powder – ¾ teaspoon
- Chopped fresh cilantro leaves – 2 tablespoons
- Lemon juice – 4 teaspoons
- Place the dal in a medium bowl and wash it thoroughly 2 to 3 times. Drain and soak the dal in the same bowl in 2 cups water for 1 hour.
- Place a non-stick medium sized deep pan on high heat. Add dal, water, ½ teaspoon salt, turmeric and half of the ginger. Bring the mixture to a boil on high heat. Reduce to low heat, cover and cook for 10 minutes or till the dal it is soft but the grains are separate. Strain the dal in a fine sieve and set aside
- Place a non-stick small sized frying pan on medium heat and add the vegetable oil. When small bubbles appear at the bottom of the pan, reduce heat to medium an add asafetida and cumin seeds. Once the seeds begin to change colour, add the onions and sauté for 3 to 4 minutes or till they are lightly browned. Add the remaining ginger strips, chiles, tomatoes and sauté for 2 minutes more. Add chile powder and sauté till the oil separates.
- Add the strained dal to the masala and mix. Add the remaining salt, garam masala powder, cilantro leaves and lemon juice and mix again. Cook for 2 minutes more.
- Transfer the dal into a serving bowl and serve immediately.