For Dry Tadka:

• Saunf ½ Tsapoon
• Zeera ½ teaspoon
• Ajwain ¼ teaspoon
• Amchur powder

Method of preparation:

1. Soak the urad whole dal overnight.
2. Boil the soaked dal with ginger, garlic, green chilies, and salt.
3. Dry roast the saunf, zeera and ajwain and make a powder.
4. Once the dal is boiled, put this dry tadka over the dal and garnish it with coriander leaves.

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