urad curry

• 2 cups urad dal
• 5 cups water
• 1 tablespoon safflower oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 4 curry leaves, fresh or dried
• ¼ cup fresh cilantro, chopped
• 2 cloves garlic, chopped or 2 pinches cayenne
• 1 pinch hing
• ½ teaspoon turmeric
• ½ teaspoon salt

Directions:

Wash the urad dal twice. Cook the urad dal in the water until tender, about half an hour. Stir occasionally. Heat the oil in a large pot over medium heat. Add the mustard seeds, cumin seeds, and curry leaves, and stir until the seeds pop. Turn down the heat to low and add the cilantro, garlic or cayenne, and hing. Cook until the garlic is slightly brown. Add the cooked dal soup to the spices, then add the turmeric and salt. Bring to a boil, turn off the heat and serve with rice and chapatis.

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