Split White Urad Beans

Name: Split White Urad Beans (Chiplo Daal)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 1 medium onion, halved and thinly sliced; 4 to 5 medium cloves garlic, finely chopped; 2 small cassia leaves; Generous pinch ground asafetida; 1 cup split white urad beans, without skins (maas ko chhataa ko daal); 1 teaspoon salt, adjust to taste; 1½ tablespoons minced fresh ginger; 1 medium tomato, chopped (about 1 cup); 2 dried red chilies, stemmed (optional); ¼ cup clarified butter (gheu;); ½ teaspoon jimbu (Nepali aromatic herb); 1 teaspoon cumin seeds; 1 teaspoon ground turmeric; ½ teaspoon jimbu (Nepali aromatic herb)

Chiplo Daal

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

The pale ivory-colored split urad beans are called chhataa ko daal in Nepalese. These beans do not require soaking and can be cooked in a pressure cooker to speed up the cooking process. As the beans swell and thicken, they become creamy with a slippery texture and are called chiplo daal.

Ingredients

¼ cup clarified butter (gheu;)
2 dried red chilies, stemmed (optional)
1

Asia
Nepal
Side dish
Vegetarian
Gluten-free

Method

Heat the clarified butter in a large, heavy pot over medium-high heat. When hot, add the chilies, cumin seeds, and jimbu and fry until fragrant and dark, about 5 seconds. Add the turmeric, cassia leaves, and asafetida, then immediately add the onions, garlic, and ginger. Cook until the onion is soft, about 5 minutes, stirring frequently. Add the tomatoes and cook until slightly soft.