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Masala Urad Dal
This masala urad dal is thick, so it’s usually served with Indian flatbreads such as naan or chapati rather than rice. Get the recipe from Chetna Makan.
👥 4 Servings👤 Chetna Makan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Put the urad dal and water into a pan and leave to soak for ⏱️ 2 hours.
urad dal (about 1¼ cups; split, not whole)250g
2
Add the salt and turmeric to the dal and bring to the boil. Cover and cook on a low heat for 35–⏱️ 40 minutes, until very soft—there won’t be much liquid left by the time the lentils are done.
3
In a separate pan, heat the ghee and add the cumin seeds. Once they start to sizzle, add the asafoetida and onion and cook for ⏱️ 10 minutes on a medium heat until deep golden brown. Next, add the ginger, garlic and green chile and cook for another ⏱️ 2 minutes.
onion, finely chopped1
4
Add the chopped tomatoes and cook for ⏱️ 5 minutes, until softened. Throw in the coriander and black pepper and mix well.
tomatoes, finely chopped2
5
Tip the cooked dal into the onion and tomato mixture and serve warm. Do ahead: Store in an airtight container in the fridge for 4–5 days and reheat before serving.
onion, finely chopped1
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