Udaipur Urad Dal

Preparation info

    • Difficulty


Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

Sangana Bai’s family in Udaipur (see “My First Tandoor”) showed me this simple and pleasing way to flavor dal. Their staple was urad dal, which they cooked quickly in a pressure cooker, without added flavorings, then spiced later in this easy way. You can begin with 1 cup raw urad dal, as here, or with 3 to 4