Thursday, December 17, 2015

Urad Dal, Delicious Kathiawari Dal Recipe

(2-3 serving)
For steaming
Split black lentils (urad dal) - 1/2 cup.
Split pigeon peas (tur dal) - 1 tbsp,
Split green gram (mung dal) - 1 tbsp.

For mixing
Tomato (finely chopped) - 1/4 cup,
Ginger paste - 1/2 tbsp,
Green chilli (finely chopped) - 1 tbsp,
Garlic paste - 1/2 tbsp,
Yogurt - 3 tbsp,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Salt - to taste,
Coriander & cumin powder - 1/2 tsp.

For tempering
Ghee (clarified butter) - 1-2 tbsp,
Mustard seeds - 1/4 tsp,
Cumin seeds - 1/4 tsp,
Asafoetida - 1/8 tsp,
Curry leaves - 3-4.

Coriander (finely chopped) - 1 tbsp,
Lemon juice - few drops.

Take split black lentils, split pigeon peas, split green grams in a bowl and wash couple of times. Pressure cook until well cooked. Adding split pigeon peas and split green grams makes texture of urad dal less sticky.

In a mixing bowl, add all the ingredients listed under the header " For mixing " section above.

Add cooked lentils. Mix well and keep aside.

Heat ghee in a sauce pan. Add mustard seeds followed by cumin seeds, asafoetida and curry leaves. Let them splutter.

Now add prepared lentils & spices mixture. Mix well.

Cook covered for 4-5 minutes on medium flame. Switch off the flame. Now add coriander and lemon juice. Mix well.

Serve warm with your meal.

Split pigeon peas and split green grams are optional.
Ghee can be replaced with oil.
Adjust amount of water to get desire thickness of dal.
Skip lemon juice if yogurt is sour enough.

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