Urad dal - HA! - what is it good for?
Jason Quick
bags of urad dal. Bought some, brought it home and just looked
at it. How does one prepare this stuff? I'm familiar with other
types of dal, but this looks rather different. Can it be used as
other types of lentil are used? Is it as easy to cook??
As ever, any help is appreciated.
Jason (with apologies to Edwin Starr)
Remove the first dot to reply
amanda
Jason Quick wrote in message <36A2CCA2...@no.via.net>...
>So I was at the local Indian grocery on a spice run, when I spotted
Here are some recipes using urad dal.
Urad Dal With Yogurt
* 1/2 t. garlic chutney (see below)
* 1 c. urad dal
* 5 c. water
* 1 c. plain yogurt
* 1/4 t. turmeric powder
* 1 t. salt
* 2 t. fresh lemon juice
* optional fresh coriander leaves
(The urad dal gives this dish a distinctive flavor, so, while it may be
possible to substitute another sort of lentil, such substitution will
produce a very different dish.) The urad dal, sometimes spelled udud or
ured, is formed from a small black urad bean which is first skinned and then
split in half. The split urad bean has a dusty white color, and in India it
is also ground into a flour and used to make several types of snacks.
Garlic chutney:
make a paste of:
* 1 clove garlic, very finely chopped
* 1/2 t. cayenne
* 1/8 t. coriander powder
* 1/8 t. cumin powder
Mix 1 c. water with the plain yogurt and beat with a fork until smooth. to
this add the turmeric powder and the 1/2 t. of garlic chutney. Beat again to
make an evenly smooth liquid and et the bowl aside for a moment.
In a medium-size pot, bring 4 c. water and the salt to a boil. While you are
waiting for the water to boil, clean the urad dal under running water and
drain. When the water boils, add the drained urad dal. Bring the water and
dal to another boil and cook uncovered for 10 min. Stir once, cover the pot
and lower the heat to between low and medium. Cook the dal for 20 min. until
its grains are easily mashed when pressed between two fingers. Remove the
covered pot from the heat and let stand for 10 min. Add the yogurt mixture,
stir once and return the pot to low heat. Simmer for 10 more min., stirring
frequently. By this time the yogurt will have combined with the dal to form
a thick sauce-like mixture. Turn the heat off and stir in the fresh lemon
juice. If you like, top this with some finely chopped fresh coriander
leaves.
Serves 4-6.
--
paul royko
Toronto, Canada
ro...@astral.magic.ca
* Exported from MasterCook II *
Kali Dal
Recipe By : Classic Indian Cooking - Julie Sahni
Serving Size : 8 Preparation Time :5:00
Categories : Ethnic - Indian Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Black Whole Gram Beans,Dried -- (Sabat urad dal)
2 Tablespoons Red Kidney Beans,Dried
1 Cup Onion,Finely Chopped
2 Tablespoons Ginger Root,Fresh,Chopped Fine
3/4 Cup Tomatoes,Fresh,Chopped
1 Cup Yogurt,Plain
1/2 Teaspoon Cardamom,Ground
1 Tablespoon Coriander,Ground
1/2 Teaspoon Red Pepper
2 Teaspoons Salt
1/2 Cup Butter
4 Tablespoons Butter
1 1/2 Teaspoons Cumin Seeds
1 Cup Onions,Minced
1/2 Cup Heavy Cream
1/4 Cup Coriander Leaves,Fresh,Chopped
1) Pick clean and wash the beans.
2) Put the beans in a deep saucepan. Add 4 cups water and bring to a
boil. Turn off the heat and let the beans soak, covered, for 2 hours.
Do not drain as the beans cook in the water they are soaking in.
3) Add the ginger, tomatoes, yogurt, cardamom, ground coriander, red
pepper, salt and 8 Tbsp. of butter. Stir to mix. Bring to a boil.
Reduce heat and simmer, partially covered, for 4-1/2 to 5 hours. Stir
beans very carefully every 1/2 hour. The beans should simmer very very
gently and at no time should they be allowed to boil hard.
4) OPTIONAL STEP: If you want a thick, creamy soup, take out 2-3 cups
of the cooked beans and finely puree them in a blender, or mash about a
third of the cooked beans in the pan itself. Keep the dal on a low
simmer while you make the perfumed butter. (I personally feel that the
dal tastes better if you don't mash up the beans too much, if at all.)
5) Heat the butter over medium-high heat in a frying pan. When it is
hot, add the cumin seeds. When the seeds turn dark (after about 10
seconds) add the onions and cook until they turn light brown (about 10
minutes), stirring constantly. Pour the entire contents over the
simmering bean mixture.
6) Add the heavy cream and chopped coriander leaves, stir well to mix
thoroughly, and simmer until heated through. Check for salt and serve.
- - - - - - - - - - - - - - - - - -
Serving Ideas : This dal traditionally accompanies all tandoori food.
NOTES : Can be served with rice or bread.
Madhur Jaffrey's Flavours of India - Tamil Nadu
Osas- Rice and Split Pea Pancakes
These nutritious pancakes from the Tamil Nadu region are versatile and can
be eaten for breakfast as a light lunch or for dinner. They may be eaten
plain with coconut chutney, or folded over potatoes.
14 oz Patna or long grain rice washed in several changes of water
7 oz urad dal
1 tsp salt
10 fl oz vegetable oil
Soak the rice and urad dal in separate bowls of water for about 2 hours.
The water should cover them by around 1 inch. Drain. Blend the urad dal
with 6 fl oz water in an electric blender for 5 - 8 minutes until it is
pale, smooth, light and airy. Empty the mixture into a large bowl.
Put the rice and 6 tablespoons of water into the blender and blend until it
turns into a fine granular paste. Add to the dal with the salt and mix
gently. Cover and leave in a warm place like an airing cupboard to ferment
for 24-26 hours. The batter should double in volume.
Add 7 fl oz water fold in gently and leave in a warm place for a further 1
1/2 hours. Heat 1 1/2 teaspoons of oil in a frying pan and when hot, drop 4
fl oz of batter in the centre of the pan. Put the rounded bottom of a soup
spoon very lightly into the center of the batter and using a slow, gentle
and continuous spiral motion, spread the batter outwards with the back of
the spoon until you have a pancake around 7 inches in diameter.
Dribble 1/2 teaspoon of oil over the pancake and another 1/2 teaspoon round
the edges. Cover and cook for 1 1/2 - 2 minutes, or until the dosa has
turned reddish brown. Turn over and cook uncovered for a further minute or
until the second side develops reddish spots.
TIPS
Urad dal is a small pale yellow split pea. Buy it from Indian grocers or
substitute the more familiar yellow split peas available in supermarkets.
DAHI VADA (SAVORY BALLS IN YOGURT)
==================================
Ingredients:
------------
1/2 c Urad dal
1/2 Moong dal
1 c Yogurt
Spice to taste (cumin and paprika)
Oil for frying
1/4 c Milk
Method:
-------
Clean dal, wash and soak in water for 4 hours. Blend in blender at
medium speed using the minimum amount of water required to keep paste
moving freely. Add salt and start heating oil.
Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry
until golden brown. Drop in water. Let it soak till ready to serve.
Beat yogurt with milk. Add spice according to taste. Squeeze out water
from the vada and add yogurt. Serve.
Whole Urad Dal
Date: 95-06-29 18:02:05 EDT
From: Sopchak
If you are fortunate enough to find whole urad beans in your area, you must
try this easy and delicious dish. Whole urad beans look like black mung
beans, and mung beans would be the best substitute. Eat it with some sort
of vegetable rice.
Whole Urad Dal
1 c. whole urad dal
15 dried red kidney beans
1 t. ginger
4 cloves garlic, crushed
salt to taste
2 t. olive oil
1/2 onion, sliced
1/2 t. red pepper
1/2 t. garam masala
Wash the beans. Soak in 2 cups of water for at least 4 hours. Add 1-1/2
cups water, ginger, garlic and salt. Bring to a boil, reduce heat to low
and cook 45 minutes until beans are soft, stirring occasionally. Remove
from heat.
Heat the oil in a non-stick skillet. Stir fry the onion for 2 minutes. Add
2 T. water, reduce heat and stir until onions are golden brown. Add red
pepper and garam masala, stir for 20 seconds. Pour over the dal and serve.
TANDOORI DAL SALAD
(Mixed Lentil and Vegetable Salad)
This is served at India's Tandoori in West Los Angeles and combines
5 kinds of dal with a masala dressing.
1/4 cup rajma dal (red kidney beans)
1/4 cup whole urad dal (black gram beans)
1/4 cup whole moong dal (mung beans)
1/4 cup whole masoor dal (pink lentils)
1/4 cup peeled kabli chana dal (chickpeas or garbanzos)
1/4 pound broccoli, chopped
1/2 brown onion, chopped
1 tomato, chopped
1 carrot, chopped
1 to 2 hot green chiles, chopped, optional
1/4 pound lettuce, chopped
1/4 bunch cilantro, chopped
Thinly sliced cucumber
Tomato roses
Place rajma in large saucepan. Cover with enough water to cover all
dals generously when remainder are added to pan. Bring to boil,
reduce heat, cover and cook 10 minutes. Add urad, moong, masoor
and chana dals. Bring to boil, reduce heat to low and cook 15 to 20
minutes, until dals start to soften.
Add broccoli, onion, tomato, carrot and chiles and cook until just
tender. Drain off water. Cool mixture. Add Masala Dressing, lettuce
and cilantro and mix gently. Arrange on individual plates and
surround with thinly sliced cucumber. Place tomato rose in center.
Makes 6 servings.
Masala Dressing
Masala Dressing
1/4 cup lemon juice
2 teaspoons oil
1/2 teaspoon roasted cumin seeds
1/2 teaspoon chat masala
1/2 teaspoon garam masala
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
In bowl combine lemon juice, oil, cumin seeds, chat masala, garam
masala, pepper and salt. Mix well.
Unknown
TIA,
sf
````````````````````````````````````````
Vijay Kumar
manner. There is a slight variation in taste, with dal [ the dish] made
from the various dals. The fastest cooking dals listed in order from fast
to slow are Moong, Masoor, Toor [aka Toovar or Arhar], yellow split peas,
channa etc.
sf wrote in message <36a346e2...@news.pipeline.com>...
>What is the red/orange one called and do you have a recipe for that one?
>
>TIA,
>sf
>````````````````````````````````````````
>"amanda" <ama...@gate.net> wrote:
>
>>
Michel Boucher
>What is the red/orange one called and do you have a recipe for that one?
It`s called moong (and maybe also tuvar) dal. Sorry, I haven't a recipe handy, but
it's the one used most often to make the soupy dal.
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Barry Grau
>(sf) wrote:
>
>>What is the red/orange one called and do you have a recipe for that one?
>
>It`s called moong (and maybe also tuvar) dal. Sorry, I haven't a recipe handy,
> but
>it's the one used most often to make the soupy dal.
>
Ithought it is masoor dal. Hulled pink lentils. Makes a mean middle eastern
lentil soup, by the way.
Barry Grau (gr...@uic.edu)