Yield: 4 Servings
|½ cup||Whole black urad (the unhulled version of urad dal)|
|½ cup||Red kidney beans|
|2 teaspoons||Ground ginger|
|½ teaspoon||Ground garlic|
|1 teaspoon||Red chillie powder|
|1 teaspoon||Garam masala|
|2 teaspoons||Cumin powder|
|2||Cardamom pods; slightly crushed (up to)|
|4||Chopped green chillies|
|Salt to taste|
From: Nancy Gandhi <gandhi@...> Date: Sun, 11 Aug 1996 12:31:09 +0530 This dal is really rich and luscious. I sometimes cut down on the ghee and substitute milk for cream, but this is the complete version. It's best eaten with the flatbread called naan. Most people don't make naan at home, at least here in South India, because it requires a special oven, but this version, by Tarla Dalal, is pretty good. The cooking method is from Flatbreads and Flavors, by Jeffrey Alford and Naomi Duguid.
Put urad and beans in water, bring to a boil. Remove from heat, cover and soak for several hours. Drain and pressure cook in 3 cups water for 20 minutes, or until very soft. Drain and mash well. While dal is cooking, heat ghee in a thick pan, add grated onion, ginger and garlic, cook till golden brown. Cool slightly, add milk, cream, turmeric, chillie powder, garam masala, cumin powder, cardamom pods, green chillies, salt. Mix well.
Add mashed dal, cook all together on medium heat until fragrant. Before serving, add juice of one lemon.
EAT-L Digest 10 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .