Split dals are a fast and simple way to deliver nourishing and easily digestible proteins to vegetarians, and split skinned urad dal is among the fastest and simplest. These little white pearls — also known as black gram for the dark skin which is usually hulled — cook quickly, and their uniquely mild and floury taste is a wonderful vehicle for tangy flavors, aromatic seeds and hot spices. I always have a large bag on hand for when I need to come up with a quick meal without much planning. You can find urad dal at any Indian or Asian grocer.
This simple but very flavorful dal is cooked with tangy tomato and seasoned with warming seeds and spices, with cauliflower and peas added near the end to preserve texture and nourishment. It's a complete and satisfying meal served with hot fresh cooked rice, and it's vegan-friendly too if you use oil instead of ghee.
|Spicy Urad Dal with Cauliflower and Peas|
|Recipe by Lisa Turner|
Published on August 21, 2013
Simple, nourishing and easily digestible tasty Indian cauliflower and pea dal curry cooked with tangy tomato and seasoned with warming seeds and spice
More split dal curries you may enjoy from Lisa's Vegetarian Kitchen:
Indian Style Spicy Mung Beans (Moong Dal)
Indian Style Yellow Split Pea Curry
Toor Dal Palak
Urad Dal with Fresh Fenugreek
On the top of the reading stack: Power Hungry(TM): The Ultimate Energy Bar Cookbook by Camilla V. Saulsbury
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