Indian food culture is full of flavors and aromatics. Preparation of dal (pulses)with rice and chapati is most common in North India. Adding Rasam with rice is the regular trend of South India. Most of the Dals preparation are quite simple and somehow similar as started with boiling of dal followed by adding tempering in it. But each and every dal gives a unique taste and flavor to taste buds. Today I am sharing the recipe of this simple yet most exotic recipe of mah di dhuli dal. It is split and washed (dehusked) black gram dal , a must in Punjabi cuisine. Served with chapati and a common side dish Bharva Bhindi or stuffed Okra ,(I have already posted the recipe for same) this dal can force you to lick your fingers. So let’s start the recipe.