Kali udad ni daal

Ingredients:
1)100 grams black split urad Dal
2)100 grams sour thick dahi
3)3-4 tsp minced garlic
4)2_3 dry whole red chillies (optional)
5)a pinch of asoefatida
6)a pinch of tumeric powder
7)salt to taste
8)2 tsp oil for tempering
9)1 tsp minced ginger

Method
Wash and soak the Dal in warm.water for 10 minutes.
Pressure cook the Dal for 15 minutes on high flame and then 5 minutes on slow flame.
Switch off the gas and let it cool completely.
Whisk the yogurt and mix turmeric salt in it and keep it aside.
Open the cooker and check whether the Dal is properly cooked.
Take a deep bottom.vessel and add Dal and whisked yogurt in it and keep it on medium flame.Stir it in between so that it doesn't cuddle.
Once it starts boiling reduce the flame and prepare the tempering .
For tempering take oil let it heat for 2-3 minutes and then add minced garlic ginger whole dry red chillies and asoefatida to it .
Once the tempering is done add the same to Dal and cover the lid so that the tempering taste stays in Dal perfect.
Remove the lid and add salt and keep the Dal for 2-4 minutes so that it gets the perfect taste of all garlic ginger and chillies .
Once done garnish with coriander and serve hot.