LEHSUNI UDAD DAL
(GARLICKY BLACK GRAM )

Black gram and split black gram are one of the most commonly consumed pulses in South Asia. They are not only a rich source of protein but also contain vitamin B, Iron, Frolic acid, Calcium, Magnesium and Potassium in a good quantity. They are not only a source of energy but it also promotes skin health and help in digestion.
Black gram is prepared in various ways, it is also prepared in combination with other pulses. In Gujarat, this dal is consumed with pearl millet flat bread ( rotla ) in winter. Today, I have prepared Udad dal without tempering, with garlic which is my family’s favourite.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4 persons

Ingredients:
1 cup split and skinned black gram
1 tsp red chilli powder
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 tbsp garlic chutney
1 sprig curry leaves
1 green chilli (splits)
1″ piece ginger
1 lemon
Salt to taste
1 tbsp chopped coriander

Method:

1. Wash the black grams and pressure cook them.
2. Once they pressure cooked , add salt , spices and green chilli, ginger and curry leaves. Add 3 cups of water. Turn on the gas.
3. After one boil, turn the flame on low. Add garlic chutney and mix well. Let it simmer for 7-8 minutes. Stir occasionally.
4. Lastly squeeze lemon, mix and after couple of minutes turn off the heat.
5. Sprinkle coriander and serve hot with meals.
   Note:
6. This dal tastes best when it is thick but you can adjust water quantity as per your taste.
7. You can use crushed garlic , if you don’t have garlic chutney.
8. Tempering of ghee cumin seeds and garlic tastes good in this dal.