1,000 Indian Recipes (200 page)
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Authors: Neelam Batra
Urad Beans (
Urad Dal
)
White Urad Beans with Fresh Lemon Juice
Dhulli Urad Dal
Makes 4 to 6 servings
This is another skinless
dal
that I cook without a pressure cooker, but I do soak it before cooking. The
dal
absorbs the water, then cooks much faster.
Lying somewhere between soupy and dry-cooked
dals
, this dish has a silky smoothness that is different from any other. Do not over-cook it or stir excessively—this will cause the beans to disintegrate and become starchy. Use a light hand when stirring, especially during the actual cooking. A common practice is to simply swirl the pan contents and lightly stir the
dal
with the round bottom of a ladle.
1
1
⁄
4
cups white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water
3
1
⁄
2
to 4 cups water
1
⁄
4
teaspoon ground turmeric
1 teaspoon salt, or to taste
1
1
⁄
2
tablespoons fresh lemon juice, or more to taste
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
2 tablespoons vegetable oil
1 teaspoon ghee (optional)
1
1
⁄
2
teaspoons cumin seeds
1 small onion, finely chopped
2 tablespoons peeled minced fresh ginger
1 fresh green chile pepper, such as serrano, minced with seeds
1 tablespoon minced red bell pepper
1 tablespoon ground coriander
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon ground paprika
1.
Soak the dal in water to cover by 2 inches, about 2 hours. Then place the dal, 3
1
⁄
2
cups water, turmeric, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining water, if needed, and simmer until each bean is soft but not broken and very little water remains in the pan, about 15 minutes. Carefully, mix in the lemon juice and cilantro and transfer to a serving bowl. Cover and keep warm.
2.
Heat the oil (and ghee, if using) in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion, reduce the heat to medium, and cook until golden, about 4 minutes.
3.
Add the ginger, green chile pepper, and bell pepper and stir about 1 minute. Add the coriander, cumin, and paprika, stir a few seconds, and add to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.
White Urad Beans with Roasted Fenugreek Leaves
Bhuni Methi vaali Dhulli Urad Dal
Makes 4 to 6 servings
Urad
dal
takes on a brand new identity when we mix in some roasted fenugreek leaves. If you can't find them, use 1 small bunch of fresh spinach and mix in 1 tablespoon of dried fenugreek leaves.
1
1
⁄
4
cups dried white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water
3
1
⁄
2
to 4 cups water
1
⁄
4
teaspoon ground turmeric
1 teaspoon salt, or to taste
1 small bunch fresh fenugreek leaves (about
1
⁄
4
pound)
2 tablespoons peanut oil
1
1
⁄
2
teaspoons cumin seeds
2 tablespoons peeled minced fresh ginger
1 fresh green chile pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon ground paprika
1.
Place the dal, 3
1
⁄
2
cups water, turmeric, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally but watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining
1
⁄
2
cup water, if needed, and simmer until each bean is soft but not broken and very little water remains in the pan, about 15 minutes. Cover and keep warm.
2.
Meanwhile, discard the hard and fibrous part of the fenugreek greens, pick out the leaves and the softest stems, and wash them well. Chop finely in the food processor or by hand.
3.
Heat 1 tablespoon oil in a medium cast-iron or nonstick wok or a saucepan and cook the fenugreek greens over medium-high heat, stirring and scraping the sides of the wok, about 3 minutes. Reduce the heat to medium low and cook until the leaves are completely dry and deep green, 10 to 15 minutes. Mix lightly into the dal.
4.
Heat the remaining 2 tablespoons oil in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the ginger and green chile pepper and stir about 1 minute. Add the coriander, cumin, and paprika, stir a few seconds, then add the seasonings to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.
Spicy Split Black Urad Beans with Split Chickpeas 
Urad-Channae ki Dal
Makes 4 to 6 servings
Called
maanh-cholaeyan di dal
in Punjabi, this dish is a true family favorite all over the north, especially at
dhabas
(family-owned-and-operated roadside eateries all over north India, and a favorite among interstate bus and truck drivers).
This dish is commonly made in a pressure cooker, as I make it here. Serve it with
paranthas
(griddle-fried breads) and mango pickle for brunch, or with a side of vegetables, yogurt
raita
, a seasoned rice dish, and/or Indian flatbreads.
1 cup split black urad beans (chilkae vaali urad dal), sorted and washed in 3 to 4 changes of water
1
⁄
3
cup yellow split chickpeas (channa dal), sorted and washed in 3 to 4 changes of water