Steps
- Rinse 1 cup of split husked urad dal, soak in warm water for 30-60 minutes, and drain. Pulse 1 onion, 1 small tomato, and 5 garlic cloves until coarsely chopped.
- Heat ⅓ cup of vegetable oil in a deep skillet over medium-high heat. Cook the chopped mixture for 10-12 minutes, until its moisture evaporates. Add 1 tablespoon of water and cook for 1 minute.
- Stir in 2 cloves, 1½ teaspoons of ground coriander, 1 teaspoon of ground cumin, and 1 teaspoon of Kashmiri red chili powder.
- Add ½ teaspoon of ground turmeric, ½ teaspoon of black pepper, and 1¼ teaspoons of kosher salt. Stir for 1 minute, adding a little water if the spices stick.
- Add the drained dal and 1¾ cups of boiling water. Bring to a boil, cover, and simmer over medium-low heat for 23-25 minutes, stirring halfway, until tender but intact. Add a little boiling water and continue cooking if needed.
- Increase the heat to high. Add 1 chopped green chili pepper and 1 tablespoon of julienned ginger. Cook for 1-2 minutes, until dry, then stir in 1 tablespoon of chopped cilantro.