Recipe by Hey Jude
Adapted from Chef Nanda Kishore of Tiffin Restaurant in Chicago. Plan ahead, overnight soaking time.
Top Review by Blue Peacock
This recipe is filling and tasty. It goes well with naan. I made some changes by adding some dried kidney beans (1/4 of a pound) along with the black urad and cooking it with 5 cloves of garlic with plenty of water in a pressure cooker. I also omitted the garam masala and added only the ground cumin, red chilli powder and salt, along with adding one chopped tomato, thinly sliced onion and fat-free half and half. It was better the next day after it sat in the refrigerator-thank you Hey Jude for sharing this recipe.
- 1⁄2 lb whole Urad Dal, soaked overnight in water to cover
- 3 cups water
- 1 tablespoon turmeric
- 1⁄2 teaspoon vegetable oil
- 6 cloves garlic, minced
- 2 inches fresh ginger, peeled and minced
- 1 tablespoon ground cumin
- 1 tablespoon garam masala
- 2 teaspoons salt
- 1⁄2-1 teaspoon ground cayenne pepper
- 4 tablespoons butter
- 1 1⁄2 cups half-and-half
- cooked basmati rice
- chopped cilantro, to taste
- minced fresh ginger, to taste
Directions See How It's Made
- Drain dal; rinse; combine dal with the 3 cups water, turmeric and oil in a medium saucepan; heat to boiling, cover and cook until dal are cooked through but not mushy, about 30 minutes- the dal should absorb most of the water.
- Stir in garlic, ginger, cumin, garam masala, salt, red pepper, butter and half-and-half; heat to boiling over medium heat; cook, stirring frequently, until mixture thickens and flavors blend, about 10 minutes.
- Serve over cooked rice; garnish with cilantro and ginger.