Urap Recipes

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URAD DAL



Urad Dal image

A delicious Indian dish made with urad dal for special occasions. Like all dal dishes, it tastes even better when reheated the next day and the flavors have had time to mix together. Serve hot with basmati rice or naan.

Provided by turtle758

Categories     World Cuisine Recipes     Asian     Indian

Time 9h10m

Yield 4

Number Of Ingredients 20

¾ cup skinned split black lentils (urad dal)
¼ cup red kidney beans (rajma)
3 cups water, or more as needed
2 teaspoons salt, divided
1 teaspoon grated ginger, divided
1 teaspoon red chili powder, divided
3 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 whole cloves
2 bay leaves
1 onion, diced
1 green chili, chopped, or more to taste
1 tomato, diced
8 cloves garlic, crushed
1 tablespoon ground coriander
½ teaspoon ground turmeric
1 teaspoon lemon juice
1 teaspoon garam masala
½ cup heavy cream

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.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 38.8 g, Cholesterol 63.7 mg, Fat 28 g, Fiber 4.2 g, Protein 13.7 g, SaturatedFat 12.9 g, Sodium 1265.4 mg, Sugar 2.9 g

URAP (STEAMED VEGETABLE SALAD WITH COCONUT DRESSING)



Urap (Steamed Vegetable Salad with Coconut Dressing) image

Urap is a popular steamed vegetable salad that is commonly served as a side dish in Indonesia. While I've chosen to use a healthy mix of greens that are easily available in most markets, you can include any kind of vegetables you prefer. To make it more authentic, add young cassava leaf or young papaya leaf. Serve with a savory shredded coconut dressing to amp up the flavors of this healthy dish!

Provided by Arum Hasbullah

Yield Serves 4-6

Number Of Ingredients 1

For the vegetables: 350g water spinach (Kangkung) 250g cabbage, roughly chopped 150g carrot, julienned 200g bean sprouts 200g long beans cut into 5 cm pieces 200g cucumber cut into slices, then quartered For the coconut dressing: 35g shallots 15g garlic 45g fresh red chili 1.5g fermented shrimp paste (Belacan) 5g galangal For the garnish: 250 g shredded fresh coconut 2 Kaffir lime leaves 1.5 tsp salt 1 tsp shredded Gula Melaka (palm sugar)

Steps:

  • Blanch the vegetables. In a pot of boiling water, blanch all the vegetables (except the cucumber) separately by cooking them in the boiling water for 2 to 3 minutes, then putting the vegetables in an ice bath to stop the cooking process.
  • Prepare the coconut dressing. In a mortar and pestle or food processor, add all the ingredients for the coconut dressing. Pound or blend into a rough paste. In a pan, add the coconut dressing, the shredded fresh coconut, Kaffir lime leaves, salt and shredded Gula Melaka. Fry on low heat, without adding oil, for about 15 to 20 min. Keep stirring during the cooking process to ensure the sugar does not burn. Another way of cooking the coconut dressing is to combine the blended paste, shredded fresh coconut, Kaffir lime leaves, salt and shredded Gula Melaka into a heatproof bowl, and steam it for about 20 minutes. Remember to allow it to cool before adding the coconut dressing to the salad. After 15 to 20 min remove from heat and allow to cool.
  • Plate & Serve. Combine the blanched vegetables into your serving bowl or plate. Top with the coconut dressing, toss the salad, and serve.

URAP



Urap image

This is an Indonesian vegetable dish which can be served at room temperature or hot. Most of the ingredients are easy to find. The trasi or belachan(shrimp paste) can usually be found at the asian grocers. The fresh coconut can be substituted for desicated coconut, but you will need to sprinkle 1/4 boiling water over the coconut to plump it up. The chilli paste can be left out.

Provided by Coasty

Categories     Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

200 g cabbage
150 g carrots
100 g bean sprouts
1 cup corn kernel
1 cup grated fesh coconut
1 tablespoon lime juice
1 teaspoon shrimp paste
2 teaspoons red chili paste
1 teaspoon salt
banana leaf (optional)

Steps:

  • Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots.
  • Form trasi (shrimp paste) into a ball and pierce with a skewer. Hold over a flame (either stove burner or candle) and scorce slightly. Cool slightly.
  • Combine coconut, lime juice, chilli paste salt and trasi. Using the back of a large spoon mash together, especially the trasi until well combined.
  • Traditional this is then folded in a banana leaf package and steam. Although you can place in a ramekin or wrap in baking paper.
  • Steam the vegetables each separately until just done, placing the coconut mix with the carrots.
  • Combine all the vegetables a bowl and stir through the coconut mix well.
  • This dish can be served either hot or at room temperature.
  • Be careful - if using fresh coconut this dish should be consumed within a couple of hours as the fresh coconut will turn sour and be inedible.

Nutrition Facts : Calories 98.1, Fat 4.8, SaturatedFat 4, Sodium 420.2, Carbohydrate 13.9, Fiber 3.8, Sugar 4.2, Protein 2.6

URAP



Urap image

Urap or urab is a salad of Javanese origin popular in Indonesia, composed of mixed cooked vegetables seasoned with coconut.

Provided by Nisha Ramesh

Categories     Salad

Time 40m

Number Of Ingredients 18

5 oz. green beans ((or long beans), cut into 2-inch (5 cm) pieces)
8 oz. beansprouts
6 oz. spinach ((Chinese water spinach, papaya leaves or cassava leaves))
8 oz. fresh coconut (, finely grated)
4 kaffir lime leaves
2 tablespoons coconut sugar ((or palm sugar))
½ teaspoon salt
1 teaspoon tamarind paste
1 tablespoon hot water
1 tablespoon vegetable oil
2 large red red chillies ((Fresno type))
3 Thai chillies ((more to taste))
1 teaspoon freshly grated galangal
3 cloves garlic (, peeled)
3 shallots (, peeled)
Mortar and pestle
Kitchen scissors
Wok

Steps:

  • Place all the ingredients for the seasoning paste in a mortar or food processor and reduce them to a paste. Set aside.
  • In a large pot filled with boiling water, uncovered, blanch the spinach for 1 minute, then the mung beans for 20 seconds, and the green beans for 2 minutes.
  • Remove them from the boiling water with a large slotted spoon and immediately cool them in very cold water or in an ice bath to stop cooking and preserve the green color of the vegetables.
  • Drain them well and then place them in a serving dish.
  • Using kitchen scissors, cut the rib in the middle of the kaffir lime leaves, then cut them into thin strips.
  • Preheat a wok or skillet over medium heat.
  • Add oil and sauté reserved seasoning paste for 5 minutes or until fragrant, stirring constantly.
  • Add all the necessary ingredients for the spicy coconut topping with tamarind juice, and while stirring, continue to sauté for 5 to 10 minutes or until the mixture is dry.
  • Remove from heat and let cool.
  • To serve, sprinkle the spicy coconut filling liberally over the vegetables and enjoy immediately.

Nutrition Facts : Calories 333 kcal, Carbohydrate 32 g, Protein 7 g, Fat 23 g, SaturatedFat 20 g, Sodium 362 mg, Fiber 10 g, Sugar 17 g, ServingSize 1 serving

URAP MALAYSIAN SALAD WITH KAFFIR LIME DRESSING



URAP MALAYSIAN SALAD WITH KAFFIR LIME DRESSING image

This tangy urap vegetable salad is a combination of both lightly cooked and raw vegetables that uses RawSpiceBar's Kaffir Lime Powder Blend to create a sweet and sour dressing, that will stay fresh for a few days in the fridge (although don't dress the salad until immediately before eating.)

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 . set 3 garlic clove, finely chopped
2 . set 1 inch piece fresh ginger, peeled and finely chopped
2 . set limes, juice of
4 . set 11/2 tsp salt
5 . set 6 tbsp olive oil
6 . set 1 cup savoy cabbage, shredded and blanched
7 . set 1 cup green beans, halved and blanched
8 . set 1 cup bean sprouts, blanched
9 . set 1 cup cucumbers, peeled and finely sliced
10 . 1/4 cup mixed fresh herbs, roughly chopped

Steps:

  • Combine RawSpiceBar's Kaffir Lime Blend, garlic and ginger into a blender and whizz to a paste. Transfer to a small bowl. Add the olive oil, lime juice and salt. Make sure that the mixture is well combined. Thin with more olive oil if necessary. Set aside.
  • Blanch the cabbage, green beans and beansprouts separately. Refresh under cold water and make sure all the vegetables and sprouts are drained well.
  • Combine the cabbage, green beans and cucumber with the chopped fresh herbs.
  • Toss with bean sprouts before drizzling over the dressing. Serve immediately.

Nutrition Facts : Calories 55.6, Fat 0.4, SaturatedFat 0.1, Sodium 7.3, Carbohydrate 13.7, Fiber 1.9, Sugar 6, Protein 2.4

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