Sometimes a gentle Indian meal with split dal is just the thing I crave. I adore the creamy texture and mellow yet unique flavor of urad dal mixed with toor dal and smoky, aromatic spices. Fresh fenugreek is a must in this dish and it was a delight to find some at my local Indian grocery store. It imparts a slight bitterness and pepperiness but a highly pleasing and subdued contrast to the tomato and spice components of the dal. I served it with hot white basmati rice, but it certainly would go well with naan or any other Indian flat bread and a side vegetable dish to complete the meal.
I'm reposting this recipe from the archives with some updated photos and revisions.
|Urad and Toor Dal with Fresh Fenugreek|
|Recipe by Lisa Turner|
First published on April 23, 2010
Simple dal and tomato curry seasoned with fresh peppery fenugreek leaves
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More urad dal recipes from Lisa's Vegetarian Kitchen:
Urad Dal with Tomatoes
Fennel Flavoured Ural Dal Soup
Urad Dal with Tomatoes, Spices and Coconut
Audio Accompaniment: Arc of Passion by Steve Roach