INGREDIENTS
- 1 cup of whole urad
- 2 tbsp of rajma
- 1 tbsp chana dal
- 1 green chilli chopped
- 1 small onion sliced
- 2 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp roasted cumin powder
- 1 tsp garam masala
- ½ tsp cardamom powder
- 3-4 tsp of oil
- 1 tbsp cream (optional)
- 2 pinches of asafetida
- Salt to taste
- METHOD
- Soak the dals overnight or at least for 10 hours.
- Cook them under pressure until the dals are really soft and mushy.
- In a pan heat 2 tsp of oil and add the cumin seeds and asafetida.
- As the seeds begin to crackle add in the green chilli and the onions.
- Sauté the onions until they brown and add in the dals with enough water to keep the consistency thick.
- Add salt, turmeric powder, 1 tsp chilli powder, coriander powder and roasted cumin powder.
- Boil this dal for at least ½ hour. Keep adding water and mixing at intervals to keep it from sticking to the bottom of the pan.
- Add the garam masala and the cardamom powder to the dal and mix well.
- Make a tempering of 1 tsp of oil, 1 tsp of cumin seeds, 1 dry red chilli, 1 pinch of asafetida. When the cumin seeds have crackled add 1 tsp of chilli powder and take it off the fire. Add immediately to the dal.
- Serve the Mah Ki Dal hot with rice!
