Recipe - Jhaaneko Kaalo Maas ko Daal - (झानेको कालो मास को दाल)

 

The Black gram is highly prized pulse corp grown all over warm temperature and sub-tropical temperature area of Nepal. 

Botanical  Name -  Phaseolous mungo L., Vigna Mungo

Black gram Common names - They are also known as Urad Daal, Urad Beans, Black Lentil or Maas ko Daal.  The  seed color of Maas varies according to types. The types with shining black, green and dusky black colors are grown in Nepal.  The dusky seeded type is regarded as the best type   -  (source - An introduction to Nepalese plants - Regmi)

1 cup split black Urad beans, with skins
1 tablespoon finely julienned fresh ginger plus 1 1/2 teaspoon minced
Salt to taste
1/2 teaspoon ground turmeric
1/8 teaspoon Szechwan pepper (timmur)
3 tablespoons clarified butter (gheu)
2 to 3 dried red chilies, halved and seeded
1/2 teaspoon Himalayan herb (jimbu)
A generous pinch ground asafetida
2 large cloves garlic, thinly sliced

Directions
Combine the beans, minced ginger, salt, turmeric, Szechwan pepper, 1 tablespoons of the clarified butter, and 3 1/2 cups of water in a deep, heavy pot (or falaam ko taapke - फलाम को ताप्के).  Bring the mixture to a quick boil over medium-high heat, uncovered, stirring occasionally to make sure the beans do not boil over or stick together.  Cook for about 20 minutes.  Reduce the heat to low, cover, and simmer gently until the beans are tender and have doubled in volume, about 55 minutes.  If necessary, all more water to attain a soupy consistency, and simmer 5 more minutes.  Remove the pot from the heat and set aside.

In a small skillet, heat the remaining 2 tablespoons of clarified butter over medium-high heat.  Add he chilies and jimbu, and fry until light brown and fragrant, about 5 seconds.  Add asafetida, then immediately add he julienned ginger and garlic, and fry until crisp, about 10 seconds.  Immediately pour the entire mixture into the daal and stir well.  Cover and allow the seasoning to develop for 5 minutes.  Transfer the daal to a serving dish and serve hot.  The daal will thicken if not served at once, so reheat it with 3 to 4 tablespoons of water if it needs to be warmed again.

Makes 4 to 6 servings