Kukam wali Dal

Ingredients

• Mung Dhulli Dal - 100 grms/Half cup
• Tomato - 1 small size.
• Green Chili - 2 finally chopped
• Ginger finally chopped - 1/2 tsp.
• Salt to taste
• Red chili powder - 1/2 tsp.
• Haldi - 1/2 tsp.
• Kukam - 7-8 leaves
• Kuri Patta - 10-12 leaves
• Jeera(Cumin seeds)- 1/2 tsp
• Cooking oil - 2tbsp.
• Fresh Green Dhania(Coriander leaves) finally chopped, for garnishing

Method

1. Wash the dal and soak for 10-15 Minutes.
2. Place soaked dal in cooker add 200grms (double the quantity of dal) of water, salt, haldi, green chili, and ginger; close the lid of cooker and place cooker on gas.
3. When steam is formed in the cooker sim the flame of gas and cook for 2-3 minutes.
4. Remove from the gas and keep aside.
5. Soak kukam in small water.
6. When steam is released open the cooker, mash the dal with wooden dal madhani or hand blander(only one churn will do).
7. Add the 2 cups of water , add tomato, kuri patta, red chili powder and kukam; close the cooker with its lid and place on the gas. After one whistle or when steam is formed remove the cooker from gas and keep aside.
8. When steam is released open the lid of cooker.
9. Heat the oil in small frying pan (Karchhi) add jeera when it crackles pore oil and jeera in dal and immediately close the cooker with some plate for few seconds to retain the flavor of jeera.
10. Garnish with fresh green dhania and serve hot with plain salted rice