Awadhi Dal

Ingredients:

Toor dal- 1.5 cups (soaked in water for an hour)

Asfoetida or Hing- ½tsp

Turmeric Powder- ½tsp

Green chillies- 3 (slit)

Garlic pods- 4 (chopped finely)

Dry red chillies- 2

Ghee- 2tbsp

Cumin seeds- 1tsp

Milk- ½ cup

Coriander leaves- ½ cup (chopped)

Salt- as per taste

Procedure

Cook the dal in a pressure cooker adding salt, turmeric powder, hing and green chillies. Let it cook for the duration of 2 whistles.

Cook the dal with just about two and a half cups of water. This is because too much water will dilute the taste and too little will leave the dal half cooked. The water should cover 3/4 of your ring finger if you dip it in.

Meanwhile chop and prepare the spices for seasoning the dal.

When the dal is cooked, give it sitting time for 5 times so that all the steam is released.

Pour the dal in a pan and add a little water if required. Let it come to boil on a low flame.

Heat ghee in another small pan. Season it with dry red chillies, cumin seeds and finally the garlic pods.

Add the garlic in the end so that they don't get burnt by the blistering heat.

Pour this seasoning into the bubbling dal and cover it immediately to stop the escaping fumes.

2 minutes later remove the lid and add milk to the dal. Adding milk softens the flavour of the spices and gives the dal a smooth taste.

Garnish dal Lucknowi with chopped coriander leaves and serve with roti or pulao.