Dhuli daal/Yellow daal in a Clay Pot

Dhuli daals….Udad, Moong, lal masoor, Chana all cook especially well in a clay pot! Their delicate texture and grain are beautifully preserved as opposed to when they are pressure cooked. Yes, it does take some extra time, but hardly any tedious work!

Method:
Wash and drain dhuli daal of your choice. Transfer to clay pot with about 4 times the water, add finely chopped ginger, tomatoes, onions, green chillies, salt and haldi. Cook on low heat using a heat diffuser, till done about 1 1/2 to 2 hours. Give chaunk of hing, jeera, khadi lal mirch and or red chili pwdr. You can also add garlic in u like. Sprinkle with freshly chopped dhania and serve with garma garam roti/chawal!