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Today we are making masala urad dal which tastes really scrumptious.
Let’s start with the procedure of making masala urad dal.
and let's preheat
Add 1 to 2 tbsp ghee in the pressure cooker.
You can increase or decrease the quantity of ghee as per your desire.
We have taken whole spices to use in the dal.
We have 1 brown cardamom, 1 inch cinnamon stick, 2 cloves and 10 black peppers.
So, let’s start with peeling the cardamom.
Remove the seeds and coarsely grind the seeds.
Place the black peppers and cloves as well and grind to a coarse powder.
We are done with coarsely grinding the spices.
Keep the cinnamon as it is.
Ghee is sufficiently heated, add ½ tsp cumin seeds.
Reduce the flame so that the spices don’t burn.
Also add 1 pinch of asafoetida, coarsely ground spices, ½ tsp turmeric powder, 1 tsp coriander powder and 8 to 10 curry leaves.
Cut or break them roughly and add.
Saute the masala for a while and now add tomato-green chilly paste.
We made paste with 2 tomatoes and 1 green chilly
We have also taken ½ tsp ginger paste, add it as well, and followed with ½ inch ginger piece (finely chopped).
Saute the masala until ghee starts separating from it.
Ghee has started separating from the masala, it’s ready.
We have taken ½ cup (100 grams) husked urad dal.
We have already washed the dal thoroughly.
Now add it in the masala and sauté it for 1 minute along with the spices.
Add 2 cups of water to the dal.
Also, add less than 1 tsp of salt or as per taste and mix well.
Close the pressure cooker with the lid and cook the dal until it simmers once.
Pressure cooker has started simmering, reduce the flame and cook the dal for 2 minutes on low flame.
2 minutes are over, turn off the flame.
Leave the dal as it is in pressure cooker until the steam escapes and check later.
Check the dal now.
The dal appears little thick in consistency.
So, turn on the flame and add some more water.
Though, urad dal is kept little thick but this dal is denser.
So, we are adding ½ cup more water to it.
You can add more water to dal later to have the desired consistency.
Add less than ¼ tsp garam masala in the dal, followed with some green coriander.
Try adding garam masala and green coriander in the end to have a lasting flavor.
Dal is cooked now as water and dal fall together and blended well.
Dal is cooked and ready to be served.
To enhance the flavor and appearance of the dal, we will be adding another tempering to it.
For this, take out the dal in a bowl first.
For making the tadka, preheat a small pan and add 2 tsp ghee into it.
Ghee is sufficiently hot; add less than ¼ tsp cumin seeds, 1 whole dry red chilly and sauté for a while.
Turn off the flame and add less than /4 tsp of red chilly powder.
Pour this tadka over the dal and mix slightly.
Garnish with some green coriander.
Delicious Masala urad dal is ready.
Serve this masala urad dal with chapatti, parantha, naan and rice.
This much quantity of dal is sufficient for 3 to 4 family members.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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