Add Vegetable Oil in a deep pan and add some Asafoetida, Cumin seeds, Cloves, Whole Black Pepper and whole Red Chilli to it and sauté it for a minute
½ tsp Cumin Seeds, Pinch Asafoetida, 2 Cloves, 2 whole Red Chillies, 1½ tbsp Vegetable Oil, 4 Whole Black Pepper
Once the Cumin seeds turn brown add chopped onions, green chilies, ginger, garlic and Chopped Coriander Leaves.
1 Medium Onion, 2 cloves Garlic, 1 inch Ginger, 10 g Green Chillies, Few Coriander leaves
Now you need to keep stirring the mixture using a spatula so that it does not burn.
Cook for a minute or two and now add Turmeric, Red Chilli powder, Salt, Coriander powder and Garam Masala. Keep stirring the paste as you add these ingredients. Add little water in case the paste becomes too dry and starts to stick. Don’t add too much water or else the spices will not cook properly.
1 tsp Salt, ½ tsp Turmeric Powder, ½ tsp Coriander Powder, ½ tsp Garam Masala, ½ tsp Red Chillies powder
Now add chopped tomatoes and Sauté it for couple of minute till tomato gets cooked properly.
2 Medium Tomato
Once the masala gets ready, add Kulath Ki Dal to it. You can use left over water which you used earlier while pressure cooking the dal in preparation steps. Add addition 1/2 cup water to it if required.
50 g Kulath Dal
Now add rice paste (soaked rice grounded in a mixer) to it and stir it properly
15 g Rice paste
Set the gas on medium flame and cook for another 10 - 15 mins and your Kulath Ki Dal is ready.
Serve the dish with a teaspoon of Clarified butter and some freshly chopped Coriander leaves on top.