Urid Dal ((split and skinned black lentils))

 Ingredients

1 cup whole or split urad dal

3–4 cups water

1 tsp salt (or to taste)

¼ tsp turmeric (haldi)

2–3 green chillies, slit

1 tbsp lemon juice

2 tbsp fresh coriander leaves, finely chopped

For the Tempering (Vaghaar)

1–2 tbsp oil or ghee

1 tsp cumin seeds (jeera)

4–5 garlic cloves, finely chopped or sliced

½ tsp red chilli powder

Method

Wash the urad dal thoroughly and soak it in water for 3–4 hours. Drain before cooking.

Transfer the soaked dal to a pressure cooker. Add water, salt, turmeric, and slit green chillies.

Close the lid and pressure cook for 4–5 whistles, or until the dal is soft and fully cooked. Allow the pressure to release naturally.

Open the cooker and gently mash the dal with the back of a spoon if you prefer a creamier consistency. Adjust the thickness by adding a little hot water if required and simmer for 2–3 minutes.

Tempering (Vaghaar)

Heat oil or ghee in a small pan.

Add cumin seeds and let them crackle.

Add the chopped garlic and sauté until lightly golden.

Turn off the heat and immediately stir in the red chilli powder.

Pour the tempering over the hot dal and mix well.

Finish by squeezing in the lemon juice and garnishing with freshly chopped coriander leaves.

Serve hot with steamed rice, jeera rice, roti, or naan.