Name: Urad Dal
Yield: Serves 4
Cuisine: India
Ingredients: 5 cm (2 inch) piece of ginger, grated; 2 dried chillies, broken into pieces; 2 tablespoons oil; 1 teaspoon fennel seeds; ½ teaspoon cumin seeds; coriander (cilantro) leaves; pinch of asafoetida; 1 small onion, roughly chopped; 4 ripe tomatoes, chopped; ¼ teaspoon ground turmeric; 250 g (9 oz) unskinned urad dal

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

This type of lentil is used in the South to make dosas and idlis, but in Bengal, Gujarat and Rajasthan it is eaten regularly as a lentil stew. It is usually cooked with ginger, asafoetida and fennel seeds, an aromatic combination of spices.

Ingredients

250 g (9 oz) unskinned urad dal
¼ teaspoon ground turmeric

Method

Put the dal in a heavy-based saucepan and add 1 litre (4 cups) water, the turmeric, chopped tomato and onion. Bring to the boil, then reduce the heat, cover and simmer for about 40 minutes, or until the da

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Urad Dal

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of