Preparation of Urad Dal/Split Black Gram Curry

Wash and soak urad dal in 2 cups of warm water for at least 30 minutes.

Add the soaked dal with the water into a pressure cooker. Add turmeric powder.

Close the pressure cooker properly. Place it over medium heat.

Let the dal cook for 3-4 whistles.

Allow the pressure cooker to cool down before opening the lid.

In another saucepan, heat oil or ghee over medium heat.

Add mustard seeds. As soon as they begin to pop, add cumin seeds.

Add asafetida if youre using any.

Add onion and stir fry till it becomes light brown in colour.

Add garlic and stir fry for 1-2 minutes.

Add green chillis and ginger. Stir fry for a minute.

Add the tomato and salt.

Mix well, cover the pan and allow the tomato to cook for 2-3 minutes.

Add the cooked urad dal with the water and also the remaining water.

Mash the dal lightly with a masher for a more creamier texture.

Mix well. Let it simmer over low to medium heat for 10-15 minutes.

Remember to stir is frequently so that it does not stick to the bottom of the pan.

Add garam masala and mix well.

Heat 1 tsp of ghee or oil in a small pan and place it over low heat.

Add sliced garlic and stir fry till it begins to turn brown.

Add the red chilli, stir fry it and remove the pan off the heat.

Add the tempering to the urad dal or curry.

Garnish with chopped coriander and serve it hot with rice or roti or naan.

Use ginger julienne instead of garlic for temepring.

For a thinner curry add more water. We prefer it thick so that it can be scooped up with the roti or naan.

Adjust the spices according to your taste.

Can make this curry a day ahead and store it in the fridge.

If it becomes too thick after storing it, add little water when you heat it.

Soaked lentils and beans always cook faster than unsoaked ones.