Kaali Daal Tadka

INGREDIENTS

1 cup split urad daal (black lentils)

2 large onions sliced thin

2 green chillies slit

2 large tomatoes chopped into cubes

2 tsps ginger and garlic paste

2 tsps coriander powder


1 tsp cumin powder

1/2 tsp red chilli powder

1/2 cup cream

1 tsp sugar

2 tbsps oil

Salt to taste

For Tadka

2 tbsps ghee

1 tsp cumin seeds

1 Red chilly

Seasoning

1 Cinnamon stick

4 Cloves

2 Cardmom

METHOD

Soak the Urad Daal (black lentils) in a bowl of water overnight or at least for 3-4 hours.

Boil the soaked lentils with 3 cups of water and salt to taste till they are very tender.

In a separate pan, heat the oil and fry the sliced onion till soft.

Add the ginger and garlic paste and fry for a minute.

Add the tomatoes, coriander, cumin and red chilli powders with pinch of salt and fry for another 5 minutes.

Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10-15 minutes.

Pour in the cream and sugar and mix well. Turn off the fire.

Now, for Tadka, in another small pan, heat the ghee.

When hot add the cumin seeds and red chilly and cook till they stop spluttering.

Pour this into the lentils (it will all sizzle) and mix well.

For seasoning, dry roast cinnamon, cloves and cardamom. Then cool and make powder.

Sprinkle the powder on top of the lentils and mix again.

Serve hot with Tandoori Roti or Naan