The monsoon season have gingerly started to recede from Pune. Winter is creeping in slowly. The Gulabi Thandi (Pune's winter is called “Gulabi Thandi” ie. a season where your cheeks become rosy pink) kisses you awake in the morning. The mellow afternoon sun and the star spangled night sky wrapped in a silken shawl of soft mist. In this weather a nice fragrant daal is what your heart desires to have.

Kolai Daal has been one of my most favorite daals from a long time. And now I am sharing this with you. Its a very simple yet very flavorful daal.

• Kolai Daal (Urad Daal) - 3 cups
• Dry Red Chilli whole - 3
• Ginger - 3 inch piece
• Tomato - 1 medium
• Panch Foron ( 5 Spice Mix) - 2 tsp
• Hing (Aesofotida) - 2 tsp
• Turmeric - 3/4th tsp
• Salt to taste
• Sugar - 2 tsp
• Ghee - 4 tsp 
• Refined oil - 1 tsp

Method:

1. Chop the tomato finely and keep aside.

2. Wash and soak the daal for 30 minutes. Pressure cook for 2 to 3 whistles. Whisk the boiled daal with a egg beater for a couple of minutes  to a uniform consistency. 

3. Heat 1 tsp of refined oil and 2 tsp of ghee in a wok. When fragrant toss in the the Panch Foron(bengali 5 spice mix), Red Chillis and Hing. Saute for a couple of seconds.

4. Add the boiled daal into the wok. Add the chopped tomatoes, turmeric, salt and sugar. Cover and cook till it attains boil and bubbles are forming on the surface.

5. Grate the ginger and add it into the wok. Fold in. Cook for 2-3 minutes. 

6. Add the remaining 2 tsp ghee, mix well. Boil for 1 minute and turn off the heat.

Enjoy the daal with steamed rice and Jhinge-Posto (Ridge Gourd & Potato in poppy seed paste) or Aloo Seddho (Mashed Potato).