Urad Dal and Chana Dal with Fresh Fenugreek and TomatoesMore urad dal recipes from Lisa's Vegetarian Kitchen:
Adapted from Pure & Simple by Vidhu Mittal
2/3 cup of skinless, split urad dal, well rinsed
1/3 cup of chana dal, well rinsed
sea salt to taste
1 teaspoon of turmeric
1 inch piece of ginger, peeled and finely chopped
3 green chilies, seeded and finely chopped
1 cup of fresh fenugreek leaves, chopped
2 teaspoons of ghee, or a mixture of butter and oil
2 large tomatoes, finely chopped
1 1/2 cups of water
For the tempering:
1 tablespoon of ghee, or a mixture of butter and oil
1/2 teaspoon of asafetida
1 teaspoon of cumin seeds
1/2 teaspoon of fenugreek seeds
1/2 teaspoon of red chili powder
Soak the urad dal and chana dal in enough water to cover for at least 1 hour. Drain, transfer to a large pot, add 1 1/2 cups of water, bring to boil, reduce the heat to low and cover and simmer until the dal is soft, stirring occasionally to ensure the water does not boil away.
Add the fenugreek leaves to the pot and set aside.
Heat 2 teaspoons of ghee in a frying pan over medium heat. When hot, add the tomato and salt to the pan and stir and fry until the tomato begins to soften. Add the tomato to the beans, bring to a boil, reduce the heat to low and simmer for another 5 - 10 minutes.
Meanwhile, prepare the tempering. Heat a tablespoon of ghee in a small frying pan over medium heat. When hot, add the asafetida, cumin seeds, fenugreek seeds and red chili powder. Stir and fry for a minute. Pour over the cooked lentil dish.
Urad Dal with Tomatoes
Fennel Flavoured Ural Dal Soup
Urad Dal with Tomatoes, Spices and Coconut
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