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Check ot our dal recipe below

Split Urd Bean
Botanical Name: Phaseolus mungo

Description: The Urd bean is best cooked without soaking first. Uraddal is used to make dosas, the crisp pancakes of southern India and also pappadums. In some parts of India, Uraddal is used as a seasoning with mustard seeds and for curries.

  Wt. 2 lbs.  Price $2.39
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Uraddal with spiced yogurt (Gujarati)

1 1/2 cups plain yogurt
1 Tbsp. brown sugar
7 cups water
1 cup urad dal
2 bay leaves
1 Tbsp. ghee or oil
2 dried chillies
1 tsp. fennel seeds (Optional)
1 tsp. grated ginger
Salt to taste

1. Mix yogurt, sugar and 1 cup of water.
2. Clean, wash and drain dal.
3. In a heavy sauce pan, crock pot, bring rest of the water to a boil.
4. Add uraddal and cook uncovered for 10 minutes.
5. Remove froth from surface.
6. Add bay leaves, salt, cover the pot and cook on medium heat for 20      minutes.
7. Remove bay leaves and mix dal in a blender.
8. Pour back into crock pot / sauce pan.
9. For seasoning, heat ghee/oil in a small sauce pan, add crushed red chillies, fennel seeds and grated ginger.
10. Stir fry for 10 seconds and mix with yogurt.
11. Add the yogurt, seasoning mixture, to dal and simmer for 5 minutes before serving.

Dry (Sukhi) Urad Dal
1 cup urad dal - soakedl for 2 or 3 hours and drain the water.
1 tsp. Cumin Seeds
1 medium Onion sliced thin
5 cloves garlic minced
2 green chillies, minced
1 tsp. Turmeric powder
About 3 cups Water
3 tablespoons Ghee
2 medium Tomatoes, chopped
1/2 teaspoon Chilli powder
As per taste Salt
1 tablespoon mint leaves, minced
1.  Heat 2 tbsps. (in alarge diameter pan with a lid) ghee, add cumin seeds , when they sizzle add and fry the onion, garlic, green chillies and turmeric powder.
Add dal and fry for 2-3 minutes, add water to just submerge it and cook on low heat, with the lid on, till it is tender and the water has dried up.
2.  In another small skillet heat 1 tbsp. ghee and when it starts smoking, add chopped tomatoes and chilli powder. Cover and cook till tomatoes are tender. Pour over the dal.
Garnish with mint leaves and serve hot with chappaties or any flat bread heated on a griddle.  Add a bowl of yogurt raita or salad.

Urad Tamatar Dal
Ingredients :
2/3rd cup split Urad Dal, cleaned, washed and drained and set aside
5 cups water
1/2tsp turmeric
3 tbsp ghee or oil
3 roma Tomatoes, diced
Salt to taste
1 tsp. cumin seeds
1 tsp. grated ginger
A pinch of Hing/asafetida
2 dried red chilies coasely chopped or whole
Minced cilantro for garnishing
Method :
1.  In a pan add water, dal turmeric and very little oil and bring to boil.
2.  Reduce the heat to low, cover the pan with lid and gently boil for 30 minutes.
3.  Add the tomatoes, cover and cook for about 1 hour or until fully done.
Remove from the heat and add salt and stir.
4.  For the seasoning take a small pan and heat the oil or ghee. Add cumin seeds, dry red chilies and grated ginger. Fry till cumin and chilies turn brown.
Add hing and stir fry for few seconds and add this mixture to the cooked daal.
5.  Garnish with cilantro

Spicy Urad Dal
1 cup Urad Dal,
cleaned, washed and drained and set aside 
1 large onion sliced
1 tomato, diced
2 green chilies, minced
1/2 tsp. ginger paste
1/2 tsp. ginger paste
1 tsp. Cumin seeds (jeera)
2 tsp. corriander powder
1/2 tsp. turmeric powder
1/2 tsp. garam masala
Salt to taste
2 tbsp. oil
Minced cilantro for garnishing

Add 4-5 cups of water, urad dal, salt, turmeric powder and half of garlic paste in a pressure cooker.  Pressure cook it for 8-10 minutes on low after the pressure sets in.
After dal is pressure cooked heat oil in a pot and add cumin seeds and fry for a moment. Add ginger and garlic pastes and stir-fry till light brown.
Now add onion and green chilies and stir for a minute. Add tomatoes and cook till it softens.
Add to the cooked dal to the pot with the seasonings and heat the dal cook till it starts thicking.
Sprinkle little garam masala and put a little butter or ghee  on it. Garnish with cilantro. Serve hot.

Dry (Sukhi) Dal (2)
1 cup urad dal, clean, wash, soak dal for 15 minutes.
1 cup onions slices (thin)
1 tbsp. coriander finely chopped
1" stick cinnamon
2 cardamoms
2 cloves
1 bayleaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
1 tsp. lemon juice
2 tbsp ghee
1. Boil the dal along with 5 cups water, turmeric and salt.
2. Cook untilthe dal is soft but still firm.  Drain water.
3. Heat ghee in a heavy saucepan.   Add all spices and cumin seeds.  Allow the cumin seeds to begin sizzling, then add onions. Stir fry till light brown.
4. Add dal, lemon juice. Stir gently.
5. Garnish with coriander.  Serve hot with a curried vegetable.

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