As usual, I fell off the Earth sometime back in February. Every time I posted a new video on YouTube and spoke the words "please check out my blog," I felt a twinge of guilt. Of course, I've still been cooking, and still been posting pictures like crazy; I just haven't blogged. So today, I'm re-entering the world of online self-publishing with a simple and delicious recipe for urad dal.
This recipe uses urad dal without the shell. Urad dal when still in their shell, are most often referred to as black lentils and are commonly used in dal makhani. This version is yellow in colour when cooked, and is much lighter. In addition to being lighter, this dal is extremely simple to prepare. I get the correct texture each time by remembering a simple ratio of 1:3 - that is, 1 part dal to 3 parts water. Here's a recipe for two, but if you keep the ratio in mind, you'll be able to prepare this dal for any number of people.
Urad Dal (serves 2)
- 1/2 cup of shelled urad dal
- 1 and 1/2 cups of water
- 1 large tomato*
- 1/2 an onion*
- 2 cloves of garlic*
- 1 inch piece of ginger*
- 1 green chili pepper*
- 1 tbsp canola oil or other vegetable oil of your choice
- 1 tbsp whole cumin seeds (jeera)
- 1 tbsp garam masala
- 1 tsp turmeric powder (haldi)
- 1/4 tsp red chili powder
- salt to taste
- freshly chopped coriander for stirring into the dal, and for garnish
- a pressure cooker
*Cut up these items any way you like, it doesn't need to be attractive
Start out by thoroughly washing the dal. I like to use a kitchen strainer for this because it makes my life easier. Now heat up the oil in the pressure cooker, and add the whole cumin seeds to the hot oil.
Once the seeds start crackling, add the chopped veggies along with the ginger, garlic, and chili pepper. As these items cook, add the spices and salt to taste. Finally, add the dal and water.
Now close the cooker, and turn up the heat to medium high. Allow the dal to steam for 3 whistles then turn down the heat and let it simmer for another 10 minutes. When the cooker stops hissing you can open it up and stir in some freshly chopped coriander. The dal will be cooked, but you should still see the shape of the individual grains. If it seems too thick for you, add a little water and adjust the salt.
Now you can transfer it to a serving dish and garnish with some more coriander. This is best enjoyed alongside rice or chapati. That's all there is to it, but if you'd like to see all the cooking action, then check out my channel on Friday, and don't forget to subscribe!
