Black Lentils Recipe:

 Ingredients:

1. 1 cup black lentils (also known as urad dal)

2. 3 cups water

3. 1 tablespoon ginger, grated

4. 1 tablespoon garlic, minced

5. 1 onion, chopped

6. 1 tomato, chopped

7. 1 teaspoon cumin seeds

8. 1 teaspoon coriander powder

9. 1/2 teaspoon turmeric powder

10. Salt to taste

11. 2 tablespoons ghee or oil

12. 1 teaspoon cumin seeds

13. 1 teaspoon mustard seeds

14. 1-2 dried red chilies

15. 1/2 teaspoon asafoetida (hing)

16. 1 tablespoon chopped coriander leaves

Instructions:

1. Rinse the black lentils in water and soak them in enough water for 4-5 hours or overnight. Drain the water and rinse the lentils again.

2. In a pressure cooker or a pot, add the black lentils, water, grated ginger, minced garlic, chopped onion, chopped tomato, cumin seeds, coriander powder, turmeric powder, and salt. Mix everything well.

3. If using a pressure cooker, cook the lentils for 12-15 minutes or until they are soft and well cooked. If using a pot, bring the lentils to a boil, then reduce the heat and let them simmer until they are soft and well cooked (about 30-35 minutes).

4. Once the lentils are cooked, heat ghee or oil in a small pan over medium heat. Add cumin seeds, mustard seeds, and dried red chilies. Fry for a few seconds until the seeds crackle.

5. Add the asafoetida and fry for a few seconds.

5. Pour the tadka over the cooked lentils and mix well.

6. Garnish with chopped coriander leaves.