4CupFiltered waterMore or less, depending on your preferred consistency
1TeaspoonGheeOr coconut oil
1/8TeaspoonAsafoetida (Hing)
1/2TeaspoonCumin Seeds
6ClovesGarlic
2Green Chili PepperOr to taste
1/2TeaspoonHimalayan Pink Salt
1/4TeaspoonTurmeric Powder
Instructions
Dry roast urad dal on medium heat for 3-4 minutes. Make sure the color of the dal does not change. This step ensures that the ural dal does not become gooey or sticky after preparation.
Wash roasted urad dal thoroughly until the water runs clear.
Add 1 cup filtered water and pressure cook the urad dal either in the Instant Pot (10 minutes on High Pressure) or Stovetop Pressure Cooker (3 whistles). Allow the pressure to release naturally.
Add water to make the recipe to your desired consistency.
Add garlic cloves and chopped green chili pepper to a mortar and pestle and crush them coarsely.
Meanwhile, heat ghee (or coconut oil if vegan) in a small kadai (tempering pan).
Splutter cumin seeds. Add a dash of hing (asafetida).
Add crushed garlic and green chili. Let it all simmer for 30 seconds.
Pour the tempering over the cooked dal. Add salt and turmeric powder. Mix well and allow everything to simmer in medium heat for 5 minutes.
Serve with rice and ghee. Or with rotis. Or have it by itself as soup.