Ingredients
Scale
- 1 cup of Bhatt ki Dal or Black Soybean
- 3 tablespoons Ghee
- 1/2 tablespoon cumin seeds
- a pinch of Asafoetida (hing)
- 1/2 teaspoon each of finely chopped Ginger and Garlic
- 3 green chilies, finely chopped
- 1 Onion, finely chopped
- 1 tablespoon Red chili powder
- 1 tablespoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 1/2 tablespoon Garam masala
- 1/4 cup Wheat flour
- 3 cups of water
- Salt, to taste
Instructions
- Soak Bhatt ki Dal for a few hours or overnight. You can find the water turn black by now. Wash the dal and grind to a paste using little(about 1/4 cup) or no water.
- In a pan, add ghee/oil, asafoetida and splutter cumin seeds.
- Saute chopped ginger, garlic, green chilies, and onion until the onion is cooked through.
- Add chili powder, coriander powder, turmeric powder and garam masala. Saute for a few minutes.
- Add wheat flour and mix well. Cook until it turns light brown.
- Add the ground dal and mix until the dal is coated with all the ingredients.
- Pour about three cups of water, add salt and mix. Simmer until the curry thickens. This would take about thirty minutes.
- Temper with cumin seeds in ghee and then remove from fire. Serve hot with rice.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Accompaniment
- Cuisine: Kumaoni/Indian