Spicy Split Black Urad Beans With Split Chickpeas Recipes
BLACK URAD BEANS IN A SLOW COOKER
Number Of Ingredients 21
Steps:
- 1. Place the dal, beans, green chili peppers, minced ginger, garlic, onion, cardamom pods, cinnamon, bay leaves, turmeric, salt, and 5 cups water in a large saucepan and boil over high heat about 5 minutes.2. Transfer to a slow cooker. Choose the highest setting and cook the dal until soft creamy, 10 to 12 hours. Stir every once in a while. Once most of the water has been absorbed by the dal, boil the remaining water and add it to the pot, Mix in the tomato sauce during the last hour of cooking. Transfer to a serving dish, swirl in the yogurt, and keep warm.3. Heat the oil in a small nonstick saucepan over medium-high heat and cook the ginger matchsticks and red chile peppers until golden, about 1 minute. (Stand back from the pan just in case the peppers burst.) Add the cumin deeds they should sizzle upon contact with the hot oil. Quickly add the fenugreek leaves, then remove from the heat, add the paprika and asafoetida, and immediately add the tarka to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PUNJABI BLACK URAD BEANS
Number Of Ingredients 15
Steps:
- 1. Soak the dals and beans overnight, in water to cover by at least 2 inches. Drain and place in a large cast-iron or other heavy saucepan. Add 6 cups water and all the remaining ingredients (except the mint, butter, and garam masala), cover the pan and boil over high heat, about 10 minutes. Reduce the heat to medium and cook, stirring occasionally, about 1 hour.2. Reduce the heat to medium-low and continue to cook until the dal is very soft, thick, and creamy, about 3 to 4 hours, adding 2 cups or more water as needed. Add the mint leaves and the butter and cook another 30 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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