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Ingredients
1 cup urad dal 1 cup onions slices (thin) 1 tbsp. coriander finely chopped 1" stick cinnamon 2-3 cardamoms 2 cloves 1 bayleaf 1 tsp. cumin seeds 1/2 tsp. turmeric powder 1/2 tsp. pepper powder salt to taste 1/2 tsp. sugar 1 tsp. lemon juice 2 tbsp. ghee Method: Clean, wash, soak dal for 15 minutes. Boil in 5 cups water, adding turmeric and salt. Either pressure cook or boil till just soft. Drain water. Heat ghee in a heavy saucepan. Add all spices, broken coarsely, and cumin seeds. Allow to splutter, add onions. Stirfry till light brown. Add dal, lemon juice, masalas. Stir gently. Take care not to mash up dal too much. Garnish with coriander. Serve hot with rice and kadhi, or paratha and a gravy vegetable. Making time:20 minutes (except boiling time) Makes: 4 servings. Shelflife:Best fresh. Variation: Instead of urad dal, use channa dal and instead of coriander leaves use tender fenugreek leaves or dill leaves.
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