Chaunsa daal

Ingredients

• 1 cup whole black gram (sabut urad)
• 3 tablespoons mustard oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon asafoetida (hing)
• 2 tablespoons chopped garlic
• 1 tablespoon chopped ginger
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 4 slit green chillies 
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves

Method

1. Heat a pan, add whole black gram and dry roast for 4-5 minutes. Take the pan off the heat and let the grams cool completely. 
2. Transfer them into a grinder jar and grind to a coarse powder. 
3. Heat mustard oil in a pressure cooker till it smokes. Add mustard seeds, cumin seeds and asafoetida and mix well. Add garlic and ginger and mix well. Add onions, mix and sauté till translucent.
4. Add tomatoes, mix well and saute for 2-3 minutes. 
5. Add ground black gram and mix. Add 4 cups water and mix well. 
6. Add coriander powder, red chilli powder and turmeric powder and mix and let the mixture come to a boil.  Add 2 slit green chillies and salt and mix well. Cover the cooker and cook under pressure for 3-4 whistles. 
7. Open the cooker once the pressure reduces completely. Add coriander leaves and mix.
8. Transfer into a serving bowl and serve hot garnished with remaining slit green chillies.