How to make Kaali Daal

Ingregnants

1 glass split urad daal (dark lentils)

2 substantial onions cut thin

2 green chilies cut

salt to taste

2 substantial tomatoes hacked into blocks

2" bit of ginger julienned

1 tbsp garlic minced

2 tsps coriander powder

1 tsp cumin powder

1/2 tsp red bean stew powder

1/2 glass overwhelming cream, whisked

2 tbsps vegetable cooking oil

2 tbsps ghee

1 tsp cumin seeds


Preparation

Drench the Urad Daal (dark lentils) in a bowl of water, medium-term if conceivable.

Heat up the doused lentils with some water, 1 cut onion, green chilies, asafetida and salt to taste till they are extremely delicate.

In a different skillet, warm the oil and broil the other onion till delicate. Include the ginger and garlic and sear for a moment.

Include the tomatoes, coriander, cumin and red bean stew powders and broil for an additional 5 minutes.

Include the bubbled lentils and enough water to make a thick sauce like consistency and blend well. Stew for 10 minutes.

Pour in the whisked cream and blend well. Kill the fire.

In another little container, warm the ghee and when hot include the cumin seeds and cook till they quit spluttering.

Empty this into the lentils (it will all sizzle) and blend well.

Serve hot with a vegetable side dish and Naans (oven heated raised Indian flatbread) or Butter Chicken .