This dish, along with Bhatt ki Chutney and Gahat ke Kebab, was part of the Live cookout for ElsaTable in Feb 2021. The other two recipes are available at https://elsatable.com/recipe/bhatt-ki-chutney/ and https://elsatable.com/recipe/gahat-ke-kebab/.
Coarsely grind the dry whole black urad dal in a grinder. Pulse it for 15 to 20 seconds at the most. Keep it aside.
Take a kadhai (cast iron kadhai works really well), put it on a medium flame. Add 2 to 3 tablespoons of ghee (or coconut oil). Once hot, add the jeera and hing.
Once the jeera sputters, add the coarsely ground urad dal. Stir it occasionally for it to roast evenly. The colour of the dal will change to brown and the smell of toasted dal will take over your kitchen.
Add 3 cups of hot water gently. Let the mixture come to a boil.
Add salt, haldi, red chilly powder, and coriander powder. Allow the mixture to boil. Cover with a lid and let it simmer for 12 to 15 mins (or till dal is tender).
Crush the garlic cloves with a mortar and pestle. Add it to the boiling dal for enhanced flavour.
Once the dal is cooked, garnish with chopped green chillies and coriander leaves. Add ghee (or vegan butter) and lime juice on top. Serve with hot rice.
Room temperature or hot
