Step 1

Preparation of Urad Dal/Split Black Gram Curry

Step 2

Wash and soak urad dal in 2 cups of warm water for at least 30 minutes.

Step 3

Add the soaked dal with the water into a pressure cooker. Add turmeric powder.

Step 4

Close the pressure cooker properly. Place it over medium heat.

Step 5

Let the dal cook for 3-4 whistles.

Step 6

Allow the pressure cooker to cool down before opening the lid.

Step 7

In another saucepan, heat oil or ghee over medium heat.

Step 8

Add mustard seeds. As soon as they begin to pop, add cumin seeds.

Step 9

Add asafetida if youre using any.

Step 10

Add onion and stir fry till it becomes light brown in colour.

Step 11

Add garlic and stir fry for 1-2 minutes.

Step 12

Add green chillis and ginger. Stir fry for a minute.

Step 13

Add the tomato and salt.

Step 14

Mix well, cover the pan and allow the tomato to cook for 2-3 minutes.

Step 15

Add the cooked urad dal with the water and also the remaining water.

Step 16

Mash the dal lightly with a masher for a more creamier texture.

Step 17

Mix well. Let it simmer over low to medium heat for 10-15 minutes.

Step 18

Remember to stir is frequently so that it does not stick to the bottom of the pan.

Step 19

Add garam masala and mix well.

Step 20

Heat 1 tsp of ghee or oil in a small pan and place it over low heat.

Step 21

Add sliced garlic and stir fry till it begins to turn brown.

Step 22

Add the red chilli, stir fry it and remove the pan off the heat.

Step 23

Add the tempering to the urad dal or curry.

Step 24

Garnish with chopped coriander and serve it hot with rice or roti or naan.

Step 25

Use ginger julienne instead of garlic for temepring.

Step 26

For a thinner curry add more water. We prefer it thick so that it can be scooped up with the roti or naan.

Step 27

Adjust the spices according to your taste.

Step 28

Can make this curry a day ahead and store it in the fridge.

Step 29

If it becomes too thick after storing it, add little water when you heat it.

Step 30

Soaked lentils and beans always cook faster than unsoaked ones.