Turicha Dali chi Ussal/तुरिच्या डळिचि उसळ

Turichi daal(Marathi Name) means 'Pigeon Pea Split' or popularly known as 'Dal or Daal'.
I have been eating this ussal since my childhood.I used to be more than happy whenever my mom prepared this.
The secret I would like to share,I will write in TIPS section.Now let us learn to make this easy,tasty and simple ussal.

The following measurement serves around 3-4 people.

Ingredients:

1. Tur Daal or Split Daal - 1 Cup
2. 1 Onion - chopped
3. Garlic- 1 Table Spoon,chopped
4. Kanda Lasun Masala - 1 Table spoon (Substitute is red chilly powder)
5. Coriander leaves - for garnishing
6. For Tadka - Mustard Seeds and Cumin seeds(1 Tea spoon each)  and Hing and Turmeric Powder (1/4th Tea Spoon each)
7. Salt to taste
8. Oil for Tadka - you can adjust the quantity as per your wish

Steps :

1. First we will see, how the daal should be cooked.In a container, add around 4 cups of water with daal and let it boil medium heat.Keep checking the consitency of daal.We want daal such that,it should be cooked but should not turn to be a paste.You can imagine the consistency of daal in the second photo.In that you can see,each grain is cooked and daal does not look mashed.Please note, it is very important to have a good consistency.
2. Drain out remaining water.
3. In a pan, heat the oil.Add Mustard and Cumin seeds,Hing,Turmeric.
4. To this add chopped onions and garlic.
5. When Onions and garlic are cooked, add Kanda Lasun Masala and Salt and stir for 2 minutes so that masal is fried well.
6. At last, add the daal,mix it well.Keep stirring for 2-3 minutes.Let remaining water evaporate. This ussal is supposed to be dry.
7. Garnish with Coriander leaves.
8. Your Ussal is ready to serve along with Roti,Chapti,Rice etc.

TIPS:

• As I have already mentioned,please take care that dal is not ever cooked.
• Do not add masala at the beginning as it may burn and add bad essence.
• Add water if needed while cooking the daal.
• You can adjust the taste of spice as per your wish.
• As I said,here comes the secret....Add some oil (that you use in your kitchen for cooking) to ussal in your plate and then eat with jowar roti and Raw onion.And believe me, it is just heavenly and you will not ask anything after you eat this.I personally do not like hot jowar rotis.I like which is cold and I deliberately keep it for 5 to 6 hours and then eat.Many people like Jowar roti this way.The above combination tastes even better when eaten with this cold roti.