1 1/4 cups Split black gram (urad dal) washed, soaked in water for 3 hours
1/2 cup ghee or vegetable oil
6 tsp garlic paste
1 tsp red chilli powder
5 tsp corriander powder
3 1/2 cups tomatoes, chopped
1/2 cup green corriander (cilantro), chopped
6 green chillies, chopped
8 tsp ginger, chopped
4 tbs unsalted butter
2 tsp garam masala
2 tbs lemon juice
salt to taste
Instructions
Boil the split black gram in 3 lt of water and cook until tender. Drain the excess water.
Heat the ghee or oil in a pan; add garlic paste and fry until golden brown. Add red chilli powder and corriander powder. Stir for a few seconds, then add the tomatoes. Bring to the boil and add green corriander, green chillies, and ginger. Cook on medium heat until the oil surfaces.
Add the black gram and stir for 5 minutes. Put in salt, add the butter and stir until fully absorbed. Add the garam masala and lemon juice. Add 1/2 cup water and cook on medium heat for another 5 minutes, mashing the black gram against the sides of the pan.
Serving
Suggestions
Serve with rice and raita
Originally Submitted
1/16/2010
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