Traditional aromatic savory Bengali dal with tempering of saunf and hing that imparts a very distinct flavor to this dish. A very comforting and satisfying dal often served with rice.
Soak 2tbsp urad dal.
In a cooker, add 2 tbsp urad dal, 1/4th tsp haldi and 1/4th tsp salt.
Add enough water to cook the dal.
Pressure cook the dal and keep it aside.
Heat 2 tsp mustard oil, add 1 dry red chilly, 1/2 tsp saunf and 1/8th tsp hing.
Add tempering to the cooked dal.
Serve the dal with rice