* 1 tsp Ginger, finely chopped
* 5 Green Chillies, finely chopped
* Salt according to taste
* Dough for sealing the vessel
* 250 gms Dhuli Urad Daal, soaked in water for 3-4 hours
For tempering
* 50 ml Oil
* 1 tsp Cumin seeds
* ½ tsp Chaat masala
* ½ tsp Garam Masala
* 1 Onion, finely chopped
For the garnish
* 1 tsp Onion, browned
* ¼ tsp Ginger, julienned
* 1 tsp Coriander leaves, chopped
Method:
1. Combine in a pan chopped ginger, green chillies, salt and urad daal and add water till about 1 inch above the daal. Cook till it is tender. Strain and put in a pan.
2. Heat oil and add chopped onion and cumin seeds. Saute till onion is golden brown.
3. Add browned onions and cumin seeds to the black gram. Then add chaat masala and garam masala and mix well.
4. Now seal the vessel with dough and put it on a tava and dum for 5 minutes.
5.
6. Transfer the gram mixture into a bowl, garnish with coriander leaves, browned onion and ginger juliennes and serve hot.
7.
Tip: Potatoes rot quickly if stored near onions. To prevent potatoes from budding, place an apple in the bag with the potatoes.