SHAHI MAANH DAAL (WHOLE BLACK LENTILS) (URAD SABUT)

INGREDIENTS:

1. URAD SABUT 250 GRAMS (WHOLE BLACK LENTILS)
2. 1 MEDIUM ONION DICED
3. 3 CLOVES GARLIC
4. GINGER 1 TSP GRATED 
5. MUSTARD OIL 1 TSP
6. 75 ML GREEK YOGURT
7. RED CHILLI POWDER 1/2 TSP
8. SALT AS PER TASTE
9. DESI GHEE 2 TBSPS (CLARIFIED BUTTER)
10. HING 1/4 TSP (ASAFOETIDA)
11. 10 TO 12 PRUNES ,PITTED
12.  GREEN CHILLIES 3 CHOPPED

FOR TEMPERING (TADKA/BHANGAAR)

1. 1 SMALL ONION DICED 
2. 1 TSP GINGER CHOPPED
3. KASHMIRI RED CHILLI POWDER 1/2 TSP
4. 1 DRY RED CHILLI
5. DESI GHEE 1 TBSP (CLARIFIED BUTTER)

METHOD:

1. TAKE A HEAVY BOTTOM PAN ,ADD URAD ,ONION ,GARLIC,GINGER ,MUSTARD OIL AND 2 LITRE WATER 
2. BRING WATER  TO BOIL AND TURN DOWN THE HEAT TO SIMMER UNTIL THE LENTILS HAVE SOFTENED AND LOST THEIR SHAPE
3. NOW  WHISK IN THE YOGURT ,RED CHILLI POWDER , GREEN CHILLIES & SALT CONTINUE COOKING FURTHER FOR 10 MINUTES
4. NOW IN A SEPARATE PAN,ADD 1 TSP OF DESI GHEE WHEN HOT ADD HING FRY FOR 1 MINUTE ADD TO DAL
5. NOW ADD  WHOLE PRUNES TO THE DAL STIR WELL AND CONTINUE COOKING ON SIMMER FOR 5 MINUTES
6. HEAT THE REMAINING DESI GHEE TO A SMALL PAN ADD DRY RED CHILLIES,ONION CHOPPED ,FRY TILL ONION TURNS GOLDEN 
7. ADD GINGER FRY FOR 1 MORE MINUTE
8. WHEN DONE TAKE OFF FIRE , ADD RED CHILLI POWDER MIX AND ADD THE EVERYTHING TO THE LENTILS STIR WELL
9. SERVE HOT WITH ROTI/NAAN/GARLIC NAAN/PARATHA
10. ENJOY................GOD BLESS