Spicy Pudina Urad Dal goes well with khichidi / Biryani / Rice / Jeera Rice .........
This one of my hubby's favorite dal. I however had never tasted this before marriage and after a lot of guess work and trials i finally managed to get this right the way he liked it. The dal should be cooked a bit spicy as Urad dal is a bit bland and has no taste of its own when cooked in dal form. So some fragrance added enhances its taste.
Pudina is a new twist and is optional. You can add coriander leaves instead or have it plain too. I have added some finely chopped gongura leaves / sorrel leaves instead of kokums for a bit of sourness. You can leave out both kokum / gongura leaves but i suggest you add either of them.
Method of Cooking the Dal : Wash and pressure cook 1 cup of Urad dal with 2 cups of water for 3-4 Whistles. Let the pressure drop on its own. Once cool, remove the lid and pour the cooked urad dal in a thick bottomed vessel. Mash / blend/ churn the dhal to a paste and add 3-4 cups of water, mix well. Check the consistency add more water if necessary.
Bring the dal to a boil, stirring often as it tends to stick to the bottom. Lower the heat to minimum and keep cooking on very low heat. Do not forget to stir the dal often. Bring the dal to a boil, stirring often as it tends to stick to the bottom. Lower the heat to minimum and keep cooking on very low heat. Do not forget to stir the dal often.
To be fried and added : Heat 1 tblsp oil ghee in a seasoning pan, add 2 pieces of 1” length of cinnamon (tike sal), 3 cloves (lavang) and fry a bit. Add ½ tsp of coarsely crushed pepper powder, mix well and add to the dal.
Add 1-2 kokums (Optional), Salt to taste, mix well and let cook stirring often. Add in finely chopped ¼ cup of pudina leaves, a handful of finely chopped gongura leaves (Optional / I have added) and 1-2 crushed green chillies too. Add in water if you find the dal too thick. The consistency should be that of our normal dal, not too thick nor very thin.
For Tempering : Heat 1 tblsp oil / ghee in a seasoning pan, when hot add 2 tsp of jeera, when they brown add ½ tsp of rai (Sasam), 2 red chillies cut to pieces, 1 tsp hing powder and 8-10 curry leaves. Stir fry well, remove and pour over the urad dal and mix well. Cover and keep aside for 10-15 minutes for the flavours to seep in.
Serve hot with Rice / Jeera Rice / Khichidi / or any spicy rice.