It was sometime back that I saw this recipe in a magazine.It sounded great and filling too.It was like Dal makhani but I tried to incorporate my own feel to it and made some alterations.I didn’t add onions and garlic and it tasted too well without it.I find it really difficult to make sidedish for rotis without onions,sometimes it seems impossible.But this one believe me tasted realiy yum.I don’t buy black urad dal on a regular basis and it was welcomed by all in my house ,so after tasting this recipe iam afraid will find a regular feature in my monthly pantry list.For all those who want to break the monotony of eating the same dal for rotis or phulkas try this one out and iam sure you’ll make this not once.I learnt that it becomes very thick when cooked and it’s heavier than the usual dal.If you want to make it you can soak overnight.It is slimier and sticky and be careful it dosen’t get over cooked.The health benefits of urad dal and that too of the black ones are innumerable.It contains iron and is quite useful to women having low heamoglobin.Coming to the recipe let’s now see how I made this for rotis.

INGREDIENTS

Black urad dal	1cup
Turmeric powder	a pinch
Chilli powder	1tsp
Garam masala powder	1tsp
Jeera powder	1tsp
Salt	to taste
Tomato	2

Coriander leaves	to garnish
Lemon	Half

Green peas	a fistful
Ginger	a bit

TOTEMPER

Jeera	1tsp
Red chilly	1
Green chiily	1
Oil	2tsp
Asafoetida	a pinch

HOW TO MAKE

Soak black urad dal overnight or for a minimum of 8 hrs.Pressure cook till 3 whistles.
Temper in a pan all the ingredients given in the to temper table.Add chopped tomatoes and peas and also grated ginger alongwith turmeric powder,red chilly powder,garam masala powder and jeera powder.Add salt and mix well.
Now add cooked black urad dal and garnish with coriander leaves and squeeze half a lemon for taste.
Black Urad Dal Tadka is served.

Notes
1.You can add onion if you want.
2.You can do the same dal with ordinary urad dal as well.
3.If you like add mint leaves while garnishing.