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Ingredients

How to make it

  • Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.
  • Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chilies, asafetida and salt to taste till they are very tender.
  • In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.
  • Add the tomatoes, coriander, cumin and red chili powders and fry for another 5 minutes.
  • Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
  • Pour in the whisked cream and mix well. Turn off the fire.
  • In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
  • Pour this into the lentils (it will all sizzle) and mix well.
  • Serve hot with a vegetable side dish and Naans (tandoor-baked leavened Indian flatbread) or Butter Chicken .

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