Creamed Urad Daal Recipes

URAD DAL

Steps:

• Combine black lentils and red kidney beans in a pot. Cover with water; let soak, 8 hours to overnight.
• Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to the beans. Boil until soft but not pasty, about 30 minutes.
• Heat butter and oil in a separate pot. Add cumin, cloves, and bay leaves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining salt and ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining chili powder; fry until fragrant, about 30 seconds.
• Add beans and lemon juice to the spice mixture; mix gently. Add garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.

CREAMY DAL

Steps:

• Thoroughly rinse the lentils, being sure to remove any small stones or dirt, then place them in the slow cooker insert and add the water (the amount will depend on the consistency you desire).
• Cover and cook on low for 4 to 6 hours, until the lentils are tender. While the lentils are cooking, prepare the remaining ingredients.
• In a sauté pan, melt the butter and add the chopped onion. Sauté until the onion is medium brown, about 10 minutes. Add the cumin seeds, mustard seeds, ginger, and chiles and continue cooking for another 5 minutes over medium heat. Add the tomato and continue to cook for another 5 minutes.
• When the lentils are ready, add the sautéed onion mixture to the pot and stir together gently. Continue cooking just until all ingredients are heated through, 10 to 15 minutes.
• Add a pinch of curry powder and salt to taste, then stir in the half-and-half.
• Serve hot, garnished with sprigs of cilantro.
• Suggested Beverage
• Because of the richness of the cream in this dish, I could go with a light- to medium-bodied white wine, a good blanc de blanc (sparkling wine), or even a rosé.

URAD DAL

Steps:

• Soak daal in 4 cups water for 1 hour.
• Drain and rinse daal.
• Bring daal, salt and 4 cups water to boil, lower heat and simmer 45 minutes till daal feels soft when pressed between finger tips. Strain daal and place back in cooking pot and reserve the liquid.
• In fry pan heat 3 Tbsp oil put in the cumin till the crakkling stops, add chopped onion and fry till golden, add the ginger and fry for 15 seconds. Pour into daal and add 1 1/4 cups reserved liquid and simmer for 10 minutes stirring gently to prevent sticking to bottom of pan. Taste for salt and more if not enough.
• Add the cream and allow to simmer for 2 minutes till heated through. Stir gently as you simmer cream.
• Can be eaten with chippattis (pita bread), naan, or rice and sliced tomatoes and onions sprinkled with salt and vinager.

URAD DHAL

Steps:

• Wash the dhal in at least three changes of cold water until the water runs clear. Put the rinsed dhal in a large bowl with plenty of cold water, cover and leave to soak at room temperature for 12-24 hrs.
• Drain and rinse the dhal, then tip into a large saucepan. Cover with 2 litres of cold water and bring to the boil, skimming any foam from the top. Turn down the heat, half-cover and gently simmer for 2½-3 hrs. If the water level starts to drop below the top of the dhal, add a splash more boiling water. Once cooked, the dhal should be completely soft and start breaking down into the liquid. If the liquid is still thin, simmer for an extra few mins and mash the dhal lightly to help thicken.
• Heat the oil in a small frying pan. Add the garlic and ginger and fry gently for 1-2 mins to soften but not brown. Add the ground coriander, chilli powder, turmeric and tomato purée with a large splash of water. Cook for 1-2 mins, then scrape into the pan of dhal and gently heat through.
• Add extra water if needed to make the dhal looser and creamy. Sprinkle over the garam masala and remove from the heat. Serve in bowls with rice topped with a swirl of coconut yogurt, a scattering of coriander and some lime wedges on the side for squeezing over.

CREAMED URAD DAAL

Steps:

• Bring daal to boil in 6 cups water, lower heat and simmer for 1 hour or until daal feels soft. Drain daal and reserve liquid.
• Blend onion, garlic, ginger and chilli together in blender to form a paste, or finely chop them together with a knife.
• Heat oil in frying pan and fry onion mixture over high heat, stirring constantly, until golden brown. Add cumin and corriander and fry for 2 minutes.
• Add the daal, salt, chilli powder and garam masala. Pour 300 mel or 1 1/4 cups of reserved liquid into pan, bring to a boil. Reduce heat and simmer for 10 minutes.
• Just before serving stir in the cream and simmer 2 minutes to heat through.