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Creamy Black Urad Dal
Serves: 4
Cooking time approx.: 55 minutes
Ingredients
1 cups whole black gram (urad) soaked overnight
2 tablespoons red kidney beans (rajma) soaked overnight along
with the black gram
6 cups water
½ teaspoons each of turmeric powder, red chili powder and
asafetida
6 flakes garlic chopped
2" piece ginger chopped
2 medium onions chopped
2 green chilies chopped
2 whole red chilies
2 tomatoes soaked in warm water
1 teaspoons cumin seeds
2 tablespoons cream beaten lightly
2 tablespoons yoghurt beaten lightly
2 tablespoons ghee clarified butter / butter
Salt to taste
Method
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Wash the soaked gram and kidney beans and discard the
water in which they were soaked. Put them into a pressure cooker along with
the water, turmeric powder, red chili powder, salt and half the quantity of
the following items: chopped onions, garlic, ginger, and whole red chilies.
Close the cooker and bring to maximum pressure on high heat. Now, reduce the
heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and
well blended.
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Open the cooker only after all the steam has escaped.
Add the yogurt, cream and half the quantity of chopped green chilies. Cover
and keep on low heat for 15 minutes.
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For the tempering, heat the butter / ghee clarified
butter in a pan till very hot. Add the cumin seeds and let them splutter. Now,
add the asafetida, the remaining chopped onions, green and red chilies,
garlic, ginger and fry till the onions are slightly browned. Add the chopped
tomatoes and fry again till the fat separates from the sides of the pan. Add
this to the cooked gram mixture and mix well. Cover and simmer on very low
heat for 15 minutes.
Serve hot with: Cumin Rice, white rice, or Indian bread.
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