Smoked Black Urad Beans Food

MEDU VADA

Steps:

• Soak the urad dal in the water, either soak them overnight or during the whole day. Do not use more water than is given in the recipe. (prep early in the morning, use in the evening).
• At the end of the soaking time, you should notice that the little beans have noticeably increased in size. There will still be some water left, that's ok.
• Add the urad dal + water + green chili + curry leaves + ginger + salt in the food processor. Process until it's become a fine paste. It will still be a little grainy, not completely, smooth and that's ok. Take care to wipe the sides clean.
• Process for another minute or two. This will aerate the batter and create a lighter and fluffier urad dal!
• Leave the batter while you're pre-heating the oil for frying the vada. During this time the batter will thicken slightly, the urad dal will absorb some more moisture. This will help it keep its shape.
• Pre-heat your oil in a suitable pan (e.g. kadai or cast iron pan) until it's 180C (350F). Gently add spoonfuls of batter into the oil. They'll puff up slightly. Keep the temperature constant and fry until they are a nice golden brown on all sides. You'll probably have to flip them over a few times.
• Place on a paper towel or paper plate to absorb excess oil, then transfer onto a clean plate.
• Enjoy them while they're still warm. We enjoy the with mango or tamarind chutney, some yogurt and/or coriander and mint chutney!

SMOKEY BLACK BEAN HUMMUS

Steps:

• Dump everything in a food processor and whiz until smooth.
• Chill for at least 2 hours before serving with raw veggies, crackers, pita chips, and other favorite dippers.

SMOKY BLACK BEANS

Steps:

• Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
• Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

URAD DHAL

Steps:

• Wash the dhal in at least three changes of cold water until the water runs clear. Put the rinsed dhal in a large bowl with plenty of cold water, cover and leave to soak at room temperature for 12-24 hrs.
• Drain and rinse the dhal, then tip into a large saucepan. Cover with 2 litres of cold water and bring to the boil, skimming any foam from the top. Turn down the heat, half-cover and gently simmer for 2½-3 hrs. If the water level starts to drop below the top of the dhal, add a splash more boiling water. Once cooked, the dhal should be completely soft and start breaking down into the liquid. If the liquid is still thin, simmer for an extra few mins and mash the dhal lightly to help thicken.
• Heat the oil in a small frying pan. Add the garlic and ginger and fry gently for 1-2 mins to soften but not brown. Add the ground coriander, chilli powder, turmeric and tomato purée with a large splash of water. Cook for 1-2 mins, then scrape into the pan of dhal and gently heat through.
• Add extra water if needed to make the dhal looser and creamy. Sprinkle over the garam masala and remove from the heat. Serve in bowls with rice topped with a swirl of coconut yogurt, a scattering of coriander and some lime wedges on the side for squeezing over.