Main Ingredients:
11/2 cup of biuli daal/urad daal/split black gram lentils (soaked in water for atleast 4 hours); ½ tsp ginger paste; ½ tsp fennel seeds paste.
Spices:
Spices:
- ½ tsp whole fennel seeds
- 1 dry red chilli
- ¼ tsp asafoetida powder/hing
- ½ tsp turmeric powder
- Salt to taste
- Sugar to taste.
Steps:
- Pressure cook the daal/lentils with a pinch of salt and turmeric powder. Wait until 4 whistles and let the pressure to be released normally.
- Temper the oil with ½ tsp whole fennel seeds, asafoetida powder/hing and dry chili.
- When the fennel seeds starts to splutter, add the ginger and fennel seeds paste along with a pinch of salt. Fry for 2 minutes on low flame.
- Add turmeric powder, salt and sugar. Stir well.
- Add the boiled lentils along with some warm water according to the thickness you want.
- Cover it and cook on medium heat for 5 minutes.
- Open the lid, adjust the taste of salt and sugar.
- Turn off the heat and serve hot with plain rice.