Biri Dali

1. 1

   Step 1

   • a.Prepare the dal
   • b.Rinse the biri dali (urad dal) thoroughly under running water until the water runs clear.
   • c.Soak the dal in 2 cups of fresh water for at least 30 minutes. Drain the water after soaking.
2. 2

   Step 2

   • a.Pressure cook the dal
   • b.In a pressure cooker, add the soaked and drained dal, 3 cups of fresh water, crushed ginger, turmeric powder, and salt.
   • c.Mix well. Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 12-15 minutes).
   • d.Let the pressure release naturally before opening the cooker.
3. 3

   Step 3

   • a.Add coconut and simmer
   • b.Open the cooker and gently mash the dal with the back of a ladle to get a creamy consistency. The dal should be thick.
   • c.Add the grated fresh coconut and mix well.
   • d.Place the cooker back on low heat and let the dal simmer for 2-3 minutes for the flavors to meld. Turn off the heat.
4. 4

   Step 4

   • a.Make the tempering (Chhunka)
   • b.Heat ghee in a small pan or tadka pan over medium heat.
   • c.Once hot, add the pancha phutana and let the seeds crackle, which should take about 30 seconds.
   • d.Add the broken dried red chillies, curry leaves, and hing. Sauté for another 30 seconds until the chillies darken slightly and the curry leaves are crisp.
5. 5

   Step 5

   • a.Combine and serve
   • b.Immediately pour the hot tempering over the cooked dal.
   • c.Mix well to combine. Cover and let it rest for 5 minutes to allow the flavors to infuse.
   • d.Serve hot with steamed rice.

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