2 cups safed urad ( maash)
Soak for an hour.
Boil with extra water and salt, ginger stripes and keep removing foam from top. Till 3/4 done
Strain if there’s extra water.
Note: I don’t use garam masala I my cooking but for those who do add a bit of ground masala when it’s almost done.
At this stage jab dam par rakhna Hai add a couple of whole green chillies and a few mint leaves & garam masala .
Cover with a tight lid & let it steam on Sim.
The urad dal has to cooked to perfection – should be khushk like rice- too mushy.
Remove the adrak, mint leaves & green Chilli before serving. It should be plain white.
The baghar ( tad a) has to be sliced onions & whole red chili fried in copious amounts of ghee.
(Some is poured on top, rest kept aside to be poured on top.)
garnish with the beautifully fried crispy golden brown onions and ginger juliennes, a few mint leaves and green chili
Keep the extra ghee & fried onions to be put on individual plates.
