1tablespoonrice flour mixed with ¼ Cup water to make paste
1teaspoonJumbua local herb, optional to add
1teaspoonGandherina local herb, optional to add
Clean, wash and soak dal in water for 1 hour.
In a pressure cooker add dal with 4 Cup water, green chili, grated ginger, garlic, salt, red chili and turmeric powder. Give it a nice stir. Close the lid of pressure cooker (buy it here) and place it’s weight on.
Cook dal in pressure cooker over low heat until you hear 3 – 4 whistles. Let the pressure release naturally. Open the pressure cooker and check dal for doneness.
Now in a heavy bottomed saucepan (buy it here) transfer dal, add jumbo, gandherin if you are using along with rice paste. Stir nicely and let dal simmer over medium heat for 20 minutes. Stirring ocassionally and gently mash dal once with back of the spoon to thicken it.
This way dal is thickened and flavor of herbs are infused well in dal.
For tempering the dal, heat ghee in a small tadka pan (buy it here) add cumin seeds once they crackle add asafoetida, immediately add this tempering over the dal and mix nicely.