Bharuchi Dal

  • 500 gm urad dal
  • 2 onion (pyaj)
  • 1 tsp turmeric (haldi)
  • 1tbsp ground ginger (adrak)
  • 1 tbsp ground garlic (lasan)
  • 1tblsp ground chiliy
  • 1 tsp red chili powder
  • 1 tsp cumin (jeera)
  • 1tsp garam masala
  • 3 tomatoes
  • for tempering:
  • 5 cloves (lavang)
  • 1 inch cinnamon (tuj/dalchini) stick
  • 5-6 cardamom
  • 1/2 tsp mace (javitri)
  • 1 tsp whole jeera
  • 2 tbsp. fresh methi
  • 1/4 cup oil (tel) or ghee

cooking time:

  1. Cut one onion into small squares.
  2. Put dal and diced onion in a pressure cooker.
  3. Cook until tender.
  4. Slice the other onion thinly.
  5. Heat up oil in a pot and fry onion until light brown, mix in cloves, cardamom, cinnamon, javantri and whole jeera and fry for 1 minute.
  6. Then mix in methi and fry for 1-2 more minutes.
  7. Mix in cut tomatoes and all other ingredients except garam masala to the onion mixture.
  8. Fry this for 8-10 minutes or until the oil begins to separate.
  9. Mix in dal to it and mix well with a wooden spoon.
  10. Cover with a lid and lower the heat and stir fry for 5-8 minutes or until the masala is well blended.
  11. Mash some of the lentil with a wooden spoon against the side of the pot to thicken the sauce.
  12. Mix in garam masala and spice up to taste with salt.
  13. Serve roti or rice.