Dal Methi (black urad lentil with fenugreek leaves)

Ingredients

200gms black urad lentil (kaali urad dal, chilke wali)

100 gms fenugreek leaves (methi ke patte)

Two table spoons clarified butter (asli ghee)

A pint of Asafoetida (hing)

Two cloves (laung)

Four round pepper (sabut kali mirch)

One tea spoon cumin seeds (jeera)

Half tea spoon turmeric (haldi powder) 

Half tea spoon garam masala

Red chilly powder to taste

Salt to taste

Cook the delicious way:

Soak the black urad lentil for a couple of hours

Wash the fenugreek leaves and keep them in a strainer to get rid of the excess water
 
Put butter in the cooker and let it turn slightly hot.

Now add asafoetida, black pepper, cloves and cumin seeds. let the seeds turn golden brown

Add lentil and fenugreek leaves to the mixture. Add 200 gms of water too.

Add turmeric powder, red chilly powder, salt

Put the lid on the pressure cooker. Bring the flame to medium or low and cook for five-ten minutes. Open it and add garam masala

Garnish it with fresh coriander, lemon and olives.

Serve hot.....!

Black urad dal khichidi

Black Urad dal with rice (khichidi)

Ingredients

One small bowl (5-6ounce) black urad dal (Soak it overnight)

Half bowl of rice (2-3 ounce) washed and soaked for at least 20mins

Two cloves

Four rounded black pepper

One red chilly cut into small pieces

Pint sized asafetida

One tsp cumin seeds

Two table spoon butter (desi ghee)

One tsp turmeric

One tsp garam masala

Red chilly powder to taste

Salt to taste

Cook the easiest way:

1. Heat the pressure cooker and put ghee into it.

     2. Put cloves, pepper, and red chilly pieces and let them fry for 5-6 seconds

    
     3. Fry cumin seeds and let them turn golden brown

     4  Now put the urad dal, rice and salt.

4. Add turmeric and red chilly powder

5. Put water (same amount as the quantity of the urad dal and rice). In this case one and a half bowl of water.

6. After one whistle, put the gas on low heat and let it cook for 5mins more. Open the cooker after 10-15mins, and add garam masala. Serve hot with yogurt and green chutney.