Lentil with Fennel and Ginger


- ½ cup white urad dal

- A pinch of turmeric

- 1-2 green chilies, sliced horizontally

- a pinch of nigella

- 1 inch piece of ginger, peeled and roughly chopped

- 1 tbsp oil

- 1 tsp fennel seeds

- Salt

- Lime wedges


1. Wash the urad dal 3-4 times until the water runs clear.

2. Add 3 cups of water and bring it to a boil. Reduce the heat and simmer until most of the water has been absorbed by the dal. Be careful not to overcook it.

3. Now add a pinch of salt, turmeric, and the green chilies. Let it simmer for a few more minutes.

4. Dry roast the fennel seeds on a dry, hot pan for about 30 seconds.

5. In a small pan, heat the tablespoon of oil. When it gets hot, add in the nigella and after about 10 seconds, pour the oil with the nigella into the dal.

6. Grind the roasted fennel seeds and ginger in a blender or grinder. Add to the dal. Let it cook for another minute. Turn off heat and keep covered until ready to serve.

7. Squeeze lime wedges over the dal and serve extras on the side.

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