Adad Ni Daal

Adad ni daal goes well with Bajra na Rotla and Ringna no Olo. This daal is prepared unchurned and is thick in consistency. Some people don't like this daal because it becomes a little sticky when cooked.

Ingredients:
1/2 Cup Split Urad Daal (White ones, without skin)
2 Cups Water
2 Green Chillies
Salt to taste
1/4th teaspoon Dhania Jeera Powder
1/4th teaspoon Turmeric Powder
1/4th teaspoon Freshly Grated Ginger

Chopped Coriander(Cilantro) for Garnish

For Temperaing:
1/2 Teaspoon Ghee
1/4th teaspoon Jeera (Cumin)
a pinch asafoteda (Hing)
1/2 teaspoon Red chili powder

Method:
Wash the daal thoroughly and pressure cook it with 1 cup of water for three whistles. Once cooked, add one cup water, salt, turmeric powder, green chilies slit (deseed for mild flavour), ginger, and dhania jeera powder. Add more water for desired consistency. Boil on medium heat for about 15 to 20 minutes. Turn off the flame.

For tempering: Heat ghee in a small pan. When it starts smoking, lower the flame and add jeera. Once the Jeera starts craking, turn off the flame and quickly add hing (asafoteda) and red chilli powder.

Add the tempering to the cooked daal. Garnish with coriander (cilatnro) and Serve hot.

Note: If the flame is not lowered or turned off while adding red chilli powder, the powder will burn and turn brown.

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