How to Make Dal Tempered with Clay
1.Break the kasoora into small pieces, make sure that they are not too small and then leave it soaked in water.
For the dal:
1.Wash the masoor dal thoroughly. It needn't be soaked as it very quick to cook.
2.Take a pot and add ghee and the washed dal. Dry roast it for 3-4 minutes.
3.Add salt to taste, turmeric powder and saute it some more.
4.Mix well, add water, cover the pan and leave it to cook on medium flame. Add more water if desired.
5.Once the dal is cooked and thickened, add green chillies and coriander.
For the 1st tempering:
1.Take a pan, add 1 Tbsp of ghee and saute half a chopped onion till the onions turn golden. Add it to the dal.
For the 2nd tempering:
1.Take a pan, add 1 1/2 tbsp of desi ghee, 2-3 small red chillies, cumin seeds, methi seeds, chopped garlic and the broken pieces of clay plate. Saute it. (Sprinkle out the excess water from the clay before adding it to the dal.)
2.Once sauteed, add half of it to the dal and keep the rest of it for garnishing. Mix well.
3.Serve hot with rice or rotis.
4.Please note: Clay pieces should not be consumed as it's present just to add flavor.