What You’ll Need

  • 1 cup split urad daal (black lentils, soaked overnight in water to cover)
  • 3 cups water
  • 2 large onions (sliced thin)
  • 2 green chilies (slit)
  • Pinch​ of asafetida
  • Salt to taste
  • 2 tablespoons neutral oil (like vegetable, canola or sunflower)
  • 2-inch piece of ginger (julienned)
  • 1 tablespoon garlic (minced)
  • 2 large tomatoes (chopped into cubes)
  • 2 teaspoons coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chili powder
  • 1/2 cup heavy cream (whisked)
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds

How to Make It

  1. Soak the urad daal (black lentils) in a bowl of water overnight.
  2. Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chilies, asafetida and salt to taste till they are very tender. Set aside.
  3. In a separate pan, heat the oil and fry the other onion until soft. Add the ginger and garlic and fry for 1 minute.
  4. Add the tomatoes, coriander, cumin and red chili powder and fry for another 5 minutes.
  5. Add the reserved boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
  6. Pour in the whisked cream and mix well. Turn off the fire.
  7. In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
  8. Pour this into the lentils (it will all sizzle) and mix well.