Ingredients
- 3/4 cup split urad dal, cooked
- 2 tbsp oil
- 1 black cardamom
- 1 tsp cumin seeds
- 2 dry red chillies
- 1 tbsp ginger garlic paste
- 2 tbsp fried onions
- 1 tbsp red pepper flakes
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp garam masal
- 1/4 tsp turmeric
- 1/2 tsp salt
- 4 tbsp tomatoe puree
- 1 lime
- 1 piece of ginger, julienned
- 1 tbsp butter
- a few leaves of fresh mint
Procedure
Put a pan on medium heat and add the oil. To the oil, add black cardamom, cumin seeds and chillies and fry them for a minute. Add the ginger garlic paste and crispy onions and fry them until the raw smell goes away. Add a tablespoon of water and keep stirring.
After another minute, add the dry spices and a little more water, give them some more time and add in the tomato puree. Once that has had a few minutes with the spices, add in the dal, top up with water and start to prepare the toppings and tempering.
Thinly slice a couple of fresh chillies (red and green if you have them, one each) and add half of them to the dal. Chop up some fresh coriander as well, add it to the pot and and continue to let it simmer.
Heat a touch of oil in a small pan and add a knob of butter. As it melts, add in the rest of the sliced chillies as well as some mint leaves and some ginger.
Once the dal is cooked through, squeeze in the juice of one lime, add the tempering, and serve with the rest of your coriander and ginger.