Wednesday, May 25, 2011

Urad dal Curry

My mom-in-law has been advised to stay off yellow lentils. So I have to think of other options everyday. Which is a good thing. It just helps me with my PIC.

This is one hell of a delicious curry. Serve it with rice or chapati or just eat it with a spoon. Either way, you will be in heaven.
  • 1 cup urad dal (split black gram without skins)
  • 2 cups of water
  • 2 green chillies
  • 8 garlic cloves
  • 1 inch piece of ginger
  • 1/2 tsp turmeric
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1 pinch asafoetida
  • salt to taste
  • freshly chopped coriander to garnish
Pressure cook 1 cup urad dal with 1 cup of water. Grind the green chillies, garlic and ginger together to a fine paste.

Once the urad dal is cooked, mash it with a fork or a spoon. Heat oil in a wok and add the mustard seeds. Once they start to crackle add the asafoetida and the ginger-garlic-green chilli paste. Fry the paste well for 1 minute. (Beware, this makes you cough and sputter a lot!)

Now pour the mashed lentils and add one more cup of water. Add turmeric and salt to taste. Stir vigorously and bring the curry to a boil. Garnish with fresh finely chopped coriander and serve hot!

Happy Cooking!

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