How to make Whole Black Urid and Channa Daal

Ingredients:

• 1 Cup Whole black Urid, soaked over night
• 1/2 Cup Channa Daal
• 5 Cups of Water
• 1/2 tsp Coriander powder
• 1/4 tsp Haldi powder
• 1/2 tsp Salt
• 1/2 tsp Red Chilli powder
• 1/4 tsp Asafoetida powder
  
  Tarka
• 100g Butter
• 1tsp Garlic, crushed 
• 1tsp Ginger, crushed
• 2 Green Chillies, finely chopped
• 1/2 tsp Mustard
• 1/2 tsp Cumin Seed, roasted
  
  Garnish
• 1tbsp Green Coriander, chopped
  
  Method
  1. Wash both daals 3 to 4 times.
  2. Add the water and all the remaining ingredients into a adequate sized pan with the washed daal, bring it to a boil and allow it to cook for 45 minutes over a medium heat until the daal is cooked and looks creamy. Alternatively, cook it in a pressure cooker for 15 minutes over a medium heat.
  3. To make the tarka, heat the butter in the frying pan and add all the spices mentioned in the ingredients and allow it to cook on a low heat for 10 minutes then mix into the cooked daal.
  4. Garnish with green chopped coriander and serve with plain white rice or with chappaties.