Adad ni Daal (Urad Daal)

1 cup adad (urad) daal, split

2 cups pani (water)

4 tablespoon tel (oil)

1 teaspoon rai (mustard seeds)

1 teaspoon jiru (cumin seeds)

¼ teaspoon hing (asafetida)

1 suku marchu (whole, dried pepper)

3 cloves lasan (garlic), sliced

2 cups water

¼ teaspoon hardar (turmeric)

½ teaspoon dhaanaa jiru (powdered coriander & cumin seeds)

½ teaspoon marchu (cayenne pepper)

1 teaspoon mithu (salt)

½ teaspoon aadu (ginger), grated

½ teaspoon lilu marchu (green chili), chopped

1 cup dahi (plain yogurt)

some kothmari (cilantro) , chopped

1. Pick & wash the urad daal in warm water. Cook in pressure cooker with 2 cups of water. When the cooker whistles, reduce heat to low. After 5 minutes, remove from heat. After another 10 minutes, remove from cooker.

2. Heat oil in a heavy bottomed pan, adding mustard seeds, cumin seeds, asafetida, whole dried pepper & garlic. Wait for the seeds to start popping.

3. Add the urad daal with an additional 2 cups of water.

4. Add the turmeric, coriander-cumin powder, cayenne pepper, salt, ginger, green chilies & yogurt. Add water to adjust consistency.

5. Cook over low heat for 5 minutes.

6. Sprinkle with chopped coriander and serve with rice and yogurt.

Source: Kokila 2/1991