Khalo Dal (Lentil - Sikkimese Style)

         This is a  lentil preparation of Sikkimese style with either split or whole black gram and generally had with hot steamed rice. It is a very simple dal and very common in every local household. The end product is very delicious and the flavour is derived from the use of raw mustard oil during the process of boiling. So check out the step by step pictorial recipe to prepare it.
          

• 1/2 cup urad dal (split black gram), soaked for 30 minutes 
• 1 cup water
• 1 tbsp. mustard oil
• 1/2 tsp. turmeric powder
• 1 tsp. ginger paste
• salt to taste 
• 2 tbsp. ghee
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 green chilies, slit
• 1 tbsp. coriander leaves to garnish

          Boil the dal along with mustard oil, turmeric powder, water and ginger paste for 4-5 whistles. Add salt and give it a whisk. 

           Heat ghee in a pan and sauté the onion, green chilies and garlic till light brown. Add the tempering to the boiled dal. Garnish with coriander leaves and serve hot with steamed rice.

                    Boil dal with mustard oil, turmeric powder & ginger paste for 4-5 
                    whistles. Add salt & give it a whisk. 

                                  Heat ghee & sauté onion, green chilies & garlic....

                                ..... till light brown. 

                                  Add tempering to the boiled dal. 

                                  Garnish with coriander leaves.

                                 Serve hot with steamed rice.