BANJARI DAL , UDAD DAL SPECIALTY

I am always in kitchen and cooking , unfortunately I am not being able to write the recipes and  share with you. Here is a great Dal recipe , simple, fast, healthy ( not health food) and of course the recipe is from Maharaja of Sailana's cook book ( who else can match his recipes!!!) .

 My friend with family had come here on Saturday. He doesn't eat onion or garlic so I had to cook few dishes ( with pleasure) , even Mutton and fish without these.

THE RECIPE. This is a pure vege dish without onion and garlic. This is a royal dish and there will be no dearth of ghee. I would like to share my knowledge here on fat. Quite a few table spoons of fat in a dish just doesn't make any difference , that too when it is shared by few in the family. The carbohydrate, like rice, bread, sugar, sweets etc etc that we eat contribute much to the weight gain process  than the poor ghee or oil we eat. Of course the water retaining capability of an individual adds lot of wight to the body and the poor fat is blamed.  But this is my understanding and I am enjoying food of my choice. If you think fat is bad, dont eat. The body will produce it for you and as per your requirement , for sure and have no doubt about it..

CAUTION: Please dont change this recipe except may be slightly less green chilis. In case you find this recipe too fattening, or too much chili, please dont cook or eat. ( There is hardly any carbohydrate in this recipe, just protein and a little  fat.)

INGREDIENTS 
Udad ( Kalai, biri) dal 250 grams
Green chili 125 gms ( These are the mildly hot, long fat ones, but you can use hot ones.)
Ginger 75 gms
Ghee 125 grams. ( quantity must not be reduced)  
Salt , as needed 


Note: We must use , green chili, very less hot and at least 75 grams , else it is not worth. 


PROCEDURE.
Soak the de-husked and  halved  Udad Dal over night..( I normally use, whole Udad dal with husk , soak it over night and de-husk by rubbing it out. The taste is awesome, but I am sparing you all from the tedious activity of de-husking ).
Take the dal in a pan and  pour soft water to 1 inch above the dal level.. ( Pressure cooking is prohibited ) and bring to boil.
Chop the green chili ( with seeds) into 5-8 mm pieces.
Cut thin Julienne of ginger.
When the Dal is more than half cooked , add green chili and ginger and salt. ( make up water from time to time, if needed)
Continue boiling .
When the dal is cooked , add the ghee and continue, covered, under low flame.
Stir from time to time , to prevent burn out at the bottom..
The Dal will reach a thick consistency.
Eat with hot rice or paratha. 
Sorry , I could not take photographs , but the end result was awesome. The dish below should look much greener but, between you and me , I used only about 40 gms of extra hot green chili and less than  what I have written above. I just could not get the les hot big chilis in the market )