1. In a pressure cooker, add 1 cup lentil and 3 cup water, turmeric powder and salt. Cool till 2 whistles on medium flame.
2. Now after open the pressure cooker, add green chili, ginger, red chili powder and lemon juice.
3. In sauce pan, heat the ghee. Then add minced garlic and cumin seeds, some curry leaves. Add that lentil mixture into pan, and let it simmer for 10 minutes. Adjust the salt if required.
4. Finally add the fresh coriander leaves and serve hot.
5. For last restaurant like tempering(tadka) , in a small pan take 1 tbsp ghee, add 2 crushed garlic cloves. Let it cook for just half-minute. Now switch off the gas add 1 tsp red chili powder and mix it.
6. When you serve it, add red tadka on top. (this is optional)
Although we do use Uraddal (splitblackgram) in Idlis / Dosa - Uttapams / Chutneypudi (Condiments) or even for everyday tempering for south Indian dishes, I love the rustic way of eating lentils / legumes - with its whole skin on
Add blackuraddal and rajma, water and salt in pressure cooker. Dal Makhani, also known as 'Maa ki Dal' is an exotic Punjabi delicacy, which is prepared by cooking whole Uraddal and Rajma bean on a low flame for a long time, is a perfect accompaniment for Butter Naan , paratha or chapati also
As it is hard to get whole Urad where I live I made it with splitUradDal. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies