Methiwali Chausa Dal

Ingredients

• •1 cup Split Urad dal with skin
• •2 tbsp Wheat flour
• •½ c up Methi leaves (clean, wash, chopped)
• •2 tbsp Sour curds (blended)
• •2 tbsp Onion
• •5-6 Garlic flakes
• •2-3 Green chilis
• •1 inch Ginger piece
• •1 tbsp Coriander leaves
• •¾ tsp Fennel seeds
• •¾ tsp Cumin seeds
• •1 tbsp Coriander seeds
• •Salt to taste
• •Lemon to taste
• •½ tsp Mustard seeds
• •2-3 Dry red chili
• •¼ tsp Hing
• •4 Clove
• •½ tsp Haldi powder

Method

1. 1
   Wash the split de-husked urad dal, drain and spread out on a napkin and allow to dry
2. 2
   Pound the green chili, garlic, ginger, coriander leaves,fennel seeds, cumin seeds, coriander seeds using a mortar and pestal, or grind coarsely in a mixer
3. 3
   Dry roast the urad dal on a low flame for a few minutes, cool, grind to a coarse powder in a mixer
4. 4
   Heat mustard oil in a deep pan, add the mustard seeds, when they crackel add dry red chili, hing, onion, ground masala paste and saute
5. 5
   Add the methi leaves and saute for 3-4 minutes adding the ghee
6. 6
   Add the coarsely ground urad dal and wheat flour and saute for 2-3 minutes, add the haldi powder and salt
7. 7
   Gently add 2 ½ cups of warm water, stir continuously