1/2 cup black whole urad dal washed and soaked for one hour in hot water before cooking
1 cup milk
4 tablespoon of oil
1 cup chopped onion
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili or according to taste
1 tablespoon of chopped garlic
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of chilli powder
1/2 teaspoon of salt
1 teaspoon of garam masala
1 tablespoon of butter
enough water for preparation
Cook the whole black urad dal in about 2 cups of water. When almost cooked add the cup of milk and cook till the water and milk is almost evaporated.
Separately in a pan on medium heat add oil and fry the onions, when the onions are brown add the chopped ginger, green chilli and garlic and saute for about a minute.
Add turmeric and red chilli powder and saute for a few seconds add garam masala and the cooked urad dal.
Add enough water bring to a boil add salt and butter turn the heat off. Garnish with cilantro leaves. Serve with pulao or chapati. Serves 4
Traditionally you can add a lot of butter and cream to make it rich. This dish originated from Punjab. It is served in most restaurants. Cooking the dal in low heat for a long time really enhances the taste.