Urad Dal

* Exported from MasterCook *

Urad Dal

Recipe By : Royal Khyber, Newport Beach
Serving Size : 1 Preparation Time :0:00
Categories : Lentils

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup urad dal or substitute lentils available
-- at supermarket
3 tablespoons raw kidney beans* -- Optional see cook's
-- notes
Salt -- to taste
3 1/2 teaspoons fresh ginger -- finely minced
3 1/2 teaspoons garlic -- finely minced
4 1/2 ounces chopped fresh tomatoes or tomato puree
1 teaspoon chili powder or minced green serrano
-- chilies with seeds
1/4 cup vegetable or olive oil
chopped fresh cilantro -- Garnish

*Cook's notes: Include kidney beans only if using urad dal.

Procedure: Wash lentils (urad dal) in running water. Place in pot and cover by
2 inches with cold water; soak overnight. Soaking isn't necessary for other var
ieties of lentils.

Drain lentils and place in large saucepan or Dutch oven. Add salt and 6 1/4 cup
s water. Bring to a boil, cover and reduce heat to a slow simmer. Simmer until
the lentils are cooked and two-thirds of the liquid has evaporated: This takes
about 3 hours. Do NOT disturb the lentils until they soften. Mash lentils sligh
tly against the sides of the pan with a wooden spoon. Add ginger, garlic, tomat
oes, chilies and oil. Stir and cook for 45 minutes. Adjust seasoning, add cilan
tro and stir to combine. Advance preparation: Arun Pun, owner of the Royal Khyb
er, says most types of dal are best made in advance and gently reheated. Presen
tation: Serve with cooked rice.

Yield: Makes 5 servings.

NOTE: Urad Dal (whole) requires soaking and a long, slow cooking. For faster ve
rsions, try moong dal, which doesn't require soaking and cooks in about 15 minu
tes when split and washed (skinned) or 45 minutes when whole.

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