• Preparation of Urad Dal/Split Black Gram Curry
• Wash and soak urad dal in 2 cups of warm water for at least 30 minutes.
• Add the soaked dal with the water into a pressure cooker. Add turmeric powder.
• Close the pressure cooker properly. Place it over medium heat.
• Let the dal cook for 3-4 whistles.
• Allow the pressure cooker to cool down before opening the lid.
• In another saucepan, heat oil or ghee over medium heat.
• Add mustard seeds. As soon as they begin to pop, add cumin seeds.
• Add asafetida if youre using any.
• Add onion and stir fry till it becomes light brown in colour.
• Add garlic and stir fry for 1-2 minutes.
• Add green chillis and ginger. Stir fry for a minute.
• Add the tomato and salt.
• Mix well, cover the pan and allow the tomato to cook for 2-3 minutes.
• Add the cooked urad dal with the water and also the remaining water.
• Mash the dal lightly with a masher for a more creamier texture.
• Mix well. Let it simmer over low to medium heat for 10-15 minutes.
• Remember to stir is frequently so that it does not stick to the bottom of the pan.
• Add garam masala and mix well.

Preparation of the Tempering:

• Heat 1 tsp of ghee or oil in a small pan and place it over low heat.
• Add sliced garlic and stir fry till it begins to turn brown.
• Add the red chilli, stir fry it and remove the pan off the heat.
• Add the tempering to the urad dal or curry.
• Garnish with chopped coriander and serve it hot with rice or roti or naan.

Tips:

• Use ginger julienne instead of garlic for temepring.
• For a thinner curry add more water. We prefer it thick so that it can be scooped up with the roti or naan.
• Adjust the spices according to your taste.
• Can make this curry a day ahead and store it in the fridge.
• If it becomes too thick after storing it, add little water when you heat it.
• Soaked lentils and beans always cook faster than unsoaked ones.