BLACK URAD DAL TADKA

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It was sometime back that I saw this recipe in a magazine.It sounded great and filling too.It was like Dal makhani but I tried to incorporate my own feel to it and made some alterations.I didn’t add onions and garlic and it tasted too well without it.I  find it really difficult to make sidedish for rotis without onions,sometimes it seems impossible.But this one believe me tasted realiy yum.I don’t buy black urad dal on a regular basis and it was welcomed by all in my house ,so after tasting this recipe iam afraid will find a regular feature in my monthly pantry list.For all those who want to break the monotony of eating the same dal for rotis or phulkas try this one out and iam sure you’ll make this not once.I learnt that it becomes very thick when cooked and it’s heavier than the usual dal.If you want to make it you can soak overnight.It is slimier and sticky and be careful it dosen’t get over cooked.The health benefits of urad dal and that too of the black ones are innumerable.It contains iron and is quite useful to women having low heamoglobin.Coming to the recipe let’s now see how I made this for rotis.