- 1 cup urad dal
- 3 cups water
- 2 tablespoons ghee
- 1 inch piece ginger root (grated)
- 1 clove garlic
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin seeds
- ⅛ teaspoon asafoetida (hing)
- 1 small green chili (sliced)
- ½ teaspoon mineral salt
- Lemon for garnish
Wash and soak the dal 4–6 hours, or overnight if possible.
Drain and add the dal to a saucepan with the water, turmeric, salt, and half of the grated ginger. Bring to a boil, then reduce heat to medium-low and cook until dal is tender, about 45 minutes.
In a skillet, heat the ghee and cumin seeds. When the seeds begin to pop, turn the heat to low and add the garlic, chili, hing, and the second half of the grated ginger. Stir until the garlic is golden, then turn off the heat.
Drizzle the spiced ghee topping over the urad dal, and garnish with a slice of fresh lemon.