I have my late mother in law to thank for this dish. However she is the inspiration behind this yummy dish even though she made it quite differntly. Mr. Riaz got hooked on to bullion at least the taste of it from eating african dishes. 😀 I added 1 cup of black urad ki dal in to soak in 4 cups of water for 4 hours or overnight after I washed them.
To a mortar and pestle I added 1 small broken piece of amchur, 1 pinch each of black cumin seeds and coriander seeds, 2 green cardamoms and 1 clove then I ground them. I added to the pot on high heat 1/4 cup of olive oil, 1 onion or shallot cut in half moon pieces and cooked until they where brown.
I chopped 3 cloves of garlic and 1 small piece of ginger that I washed and peeled then added them to the pot, 1 chopped 1 green chili. I added 1 bullion cube, 1 pinch each of curry powder, turmeric, red chili powder and all of the contents of the mortar and pestle. I gave it a good stir and added 1 chopped tomato and cooked it down until it was good and mushy. Add 3 dashes of maggi or knorr aroma.
I added the black urad ki dal and 4 cups of water. I turned the burner down to low heat covered the pot and cooked it for 30 minutes or until it is done.
This is the same as the mash ki dal except this has the black skin on it and tastes equally as fabulous. Since you are using bullion no added salt is needed. It is enjoyed over rice or chapati.
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