Ingredients:
- 1 ½ cups urad dal
- 3 cups water
- 2 tablespoons ghee
- 1 ½ teaspoon mineral salt
- 1 teaspoon black pepper
- 1 cup tomato puree
- ½ teaspoon fenugreek powder
- ½ teaspoon garam masala
- ⅛ teaspoon nutmeg
- ½ teaspoon chili powder (or 1 dry, whole chili)
- ¼ teaspoon hing (asafoetida)
- 1 inch piece ginger
- ¾ cup light coconut milk
- 1 tablespoon crushed garlic (optional)
- 1 medium zucchini cubed (optional)
- Chopped cilantro for garnish
Directions:
In a large bowl, cover the urad dal with water and soak overnight or for 6–8 hours. Once soaked, drain the dal and wash three times with clean water, then set aside.
Warm 1 tablespoon of ghee, and sauté ginger, garlic, and chili powder (or whole chili) in a large saucepan. Add the dal and stir until coated. Over medium heat, add the water and bring to a boil. Cover and reduce heat to a simmer for about 20 minutes or until the dal is soft to taste. Once the dal is cooked, add the tomato puree, fenugreek, garam masala, and nutmeg. Also stir in the salt, pepper, and hing. If using zucchini, add this now as well. Cover, and continue to simmer 10 more minutes.
Add in the coconut milk slowly while stirring, and add salt to taste. Mash the lentils a little with a spoon, or use an immersion blender if you prefer. Add the remaining tablespoon of ghee and stir gently.
Serve with rice or chapati and garnish with fresh cilantro.
