Servings: 4-6

Time: 40 minutes (soaking time 2-3 hours)

Ingredients

  • 1 cup split white urad lentils
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • 1 inch piece of ginger, finely chopped
  • 1 inch piece of ginger, julienned (for garnish)
  • 1/8 teaspoon asafetida
  • 2 dried red chilies
  • 1/3 cup ghee or oil
  • ½ bunch cilantro leaves, chopped
  • 4 green chilies, finely chopped
  • juice of ½ a lemon

Step 1

Wash and soak the lentils for 2-3 hours. After soaking, boil the lentils in 2 cups of water with chopped ginger and salt. Once it boils, skim off the foam and cook on a low flame for 15 minutes. Ensure the lentils soften while retaining their shape, not becoming mushy.

Step 2

Heat oil or ghee, add dried chilies, asafetida, and onions. Fry on medium heat until the onions turn golden brown.

Step 3

Add the tempered spices to the lentils, and gently mix in the lemon juice. Garnish with julienned ginger and cilantro.

Step 4

Simmer the dish on low flame for 2-3 minutes and serve hot.