Urad Dal Gota Food

URAD DAL

Urad Dal image

A delicious Indian dish made with urad dal for special occasions. Like all dal dishes, it tastes even better when reheated the next day and the flavors have had time to mix together. Serve hot with basmati rice or naan.

Provided by turtle758

Categories World Cuisine Recipes Asian Indian

Time 9h10m

Yield 4

Number Of Ingredients 20

Ingredients

¾ cup skinned split black lentils (urad dal)
¼ cup red kidney beans (rajma)
3 cups water, or more as needed
2 teaspoons salt, divided
1 teaspoon grated ginger, divided
1 teaspoon red chili powder, divided
3 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 whole cloves
2 bay leaves
1 onion, diced
1 green chili, chopped, or more to taste
1 tomato, diced
8 cloves garlic, crushed
1 tablespoon ground coriander
½ teaspoon ground turmeric
1 teaspoon lemon juice
1 teaspoon garam masala
½ cup heavy cream

Steps:

Combine black lentils and red kidney beans in a pot. Cover with water; let soak, 8 hours to overnight.
Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to the beans. Boil until soft but not pasty, about 30 minutes.
Heat butter and oil in a separate pot. Add cumin, cloves, and bay leaves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining salt and ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining chili powder; fry until fragrant, about 30 seconds.
Add beans and lemon juice to the spice mixture; mix gently. Add garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 38.8 g, Cholesterol 63.7 mg, Fat 28 g, Fiber 4.2 g, Protein 13.7 g, SaturatedFat 12.9 g, Sodium 1265.4 mg, Sugar 2.9 g

URAD DAL RECIPE

Urad dal recipe image

Urad dal recipe, a tasty North Indian style dhuli maa ki dhal made with husked split black gram. Recipe of urad dal is easy and best among urad dal recipes.

Provided by Sailu

Yield 5

Number Of Ingredients 16

Ingredients

Urad dal 1/2 cup, wash and soak in water for 1-2 hours
Tomatoes 2, medium, finely chopped
Garlic 2-3 cloves, finely minced OR Asafoetida - 1/4 tsp
Ginger 1", finely minced
Kasuri methi 1/2 tsp, crushed
Green chilis 3, slit
Turmeric powder 1/2 tsp
Red chili powder 1 tsp
Coriander powder 1/2 tsp
Garam masala powder large pinch
Salt to taste
Coriander leaves 2 tbsps, finely chopped for garnish
For tempering:
Cumin seeds 1/2 tsp
Ghee 1 1/2 tbsps
Oil 1/2 tbsp

Steps:

In a pressure cooker, add the soaked and drained urad dal, 2 1/2 cups water, turmeric powder, half of the minced ginger, one slit green chili and salt and pressure cook upto 2 whistles.
Alternately, you can add the urad dal in an earthen pot and cook over stove top or wood fire. Add at least 4-5 cups water and bring to a boil. Reduce flame and slow cook till the dal turns soft yet hold shape.
In a small pan, add ghee and oil. Once it turns hot, add cumin seeds and allow to splutter. Add the kasuri methi and finely minced garlic and saute for a few seconds. Add the remaining minced ginger and green chilies and mix.
Add red chili powder and mix. Add chopped tomatoes and saute for 6 mts.
Immediately add this to the cooked dal and mix. Add garam masala powder and allow to simmer on low flame till the desired consistency is achieved. Adjust salt if required.
Turn off flame and remove to a serving bowl. Garnish with chopped coriander leaves and serve with roti, pulka, paratha or rice.

BLACK LENTIL (URAD) DAL

Black Lentil (Urad) Dal image

A refreshingly gingery and curry spiced black lentil (urad) dal. This recipe is easy to make, has a pantry friendly ingredient list, and is super healthy!

Provided by Eva

Time 55m

Number Of Ingredients 15

Ingredients

2 cups (400 g) whole urad dal, soaked 6-8 hours, drained and rinsed
6 cups water
2 tsp salt, or to taste
1 tbsp coconut or neutral flavored oil
1 large onion, small dice
4 cloves garlic, minced
1 1/2" (2 tbsp) fresh ginger, minced
1-2 chiles, minced, seeded if desired
1 tbsp curry powder
1 tsp garam masala
1 1/2 cups diced tomatoes (or 15 oz can)
1/2 cup shredded coconut
1/4 cup fresh squeezed lemon juice
1/2 cup cilantro, chopped
basmati rice, for serving

Steps:

Cook the lentils: In a large stock pot, add soaked and rinsed lentils and 6 cups of water. Add 2 tsp of salt and bring to a boil. Lower the heat to a simmer and then cook partially covered for 30 minutes.
Meanwhile, heat a large skillet over medium heat. Melt the oil, and add the onion and a pinch of salt. Sauté for 7-9 minutes, or until the onions are golden and translucent. Add the garlic, ginger, and chiles and sauté an additional 1-2 minutes. Add the curry powder and garam masala and stir to coat, for about 30 seconds. Remove from heat.
When the lentils are soft, add the tomato, shredded coconut, and the onion mixture to the pot. Bring to a simmer and cook another 5-10 minutes uncovered, until desired consistency. If at any point the dal gets too dry, you can always add more water.
Squeeze in lemon juice, taste, adjust seasoning if desired. Add the cilantro to garnish, and serve hot with basmati rice.

Nutrition Facts : Calories 186 calories, Carbohydrate 20 grams carbohydrates, Fat 9 grams fat, Fiber 6 grams fiber, Protein 9 grams protein, ServingSize 1, Sodium 1005 milligrams sodium, Sugar 6 grams sugar

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