Karaal A typical Kumaoni dish made of Urad daal. This dish has a distinct Kumaoni flavour to it. A very healthy (just control the amount of ghee) and tasty dish indeed and at the same time very simple to cook. Ingredients: Split white washed Urad daal                                    250 grams Cumin seeds                                                          1/4 Tea spoon Mustard seeds                                                        1/4 teaspoon     Turmeric powder                                                      1/2 Tea spoon Green chilies                                                           3 in number Coriander Leaves (chopped)                                     ¼ bunch Oil                                                                         2 table spoon Salt                                                                       To taste Seasoning (Tampering) Red Chili powder                                                     1/2 Tea spoon         Whole Red Chilies                                                   4 in number Ghee (clarified butter)                                              1 table spoons Asaphoteida (Hing)                                                  1 pinch Method: Soak the Urad daal in water for 3-4 hours (overnight for best results). Grind the soaked daal into thick paste using a mixer/grinder. Divide into two parts of 175 gram for pakoras and 75 grams for the curry. Curry: Take 75 grams of urad dal paste and 250 ml add water and make a liquid solution. In a karahi (deep pan) pour oil and heat well. Add cumin and mustard seed and wait for them to crackle. Add chopped green chilies and cook for one minute. Add the liquid made of Urad dal and water. Add turmeric podwer and salt. Bring it to boil and reduce the heat and cook on low for 10 minutes Pakoras: Add Chilli powder and salt to remaining 175 grams of urad dal paste and make a thick batter. Heat oil in a pan and make small pakodas from the batter. Fry the pakoras till they turn golden brown and crispy. Add the pakoras to the curry. Cook until the curry has a consistent thickness and the pakoras are nicely soaked about 10 minutes. Seasoning: Add ghee in a small pan. Add whole red chilies, chilly powder and asaphotida (hing). Once the chillies give burnt smell, season the “karaal” with this mixture Garnish with cilantro. Special tip: In my own experience it goes best with plain rice and add 1/2 tea spoon of ghee on the top. Suggested accompaniment “palak kappa".