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Cook1 hr 30 mins
Taken from "A Little Taste of India" by Bay Books. Which has a gem collection of selected recipies in various catagories
- 1 cup Urad Dal (black legume, available in Indian Grocery stores)
- 1 chopped onion
- 2 chopped garlic cloves
- 2 inches chopped fresh ginger
- 1 green chili, chopped
- 1⁄2 cup oil
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon chili powder
- 1 tablespoon garam masala
- 2⁄3 cup whole cream
- Bring daal to boil in 6 cups water, lower heat and simmer for 1 hour or until daal feels soft. Drain daal and reserve liquid.
- Blend onion, garlic, ginger and chilli together in blender to form a paste, or finely chop them together with a knife.
- Heat oil in frying pan and fry onion mixture over high heat, stirring constantly, until golden brown. Add cumin and corriander and fry for 2 minutes.
- Add the daal, salt, chilli powder and garam masala. Pour 300 mel or 1 1/4 cups of reserved liquid into pan, bring to a boil. Reduce heat and simmer for 10 minutes.
- Just before serving stir in the cream and simmer 2 minutes to heat through.
I've never had this before so i have no basis for comparison, but I declare this dish absolutely delicious.
Excellent. I used a bit less oil and a combo of half and half/plain yogurt instead of cream and it turned out fine.
This was great! Took me back to my grandma's kitchen growing up. I messed it up a bit with 2 things. One, I went a bit crazy with the fat-free half and half I decided to use. Turned the dal the most awful shade of puce or something. But, that didn't affect the taste. The other thing I did is I froze it for a ready-made meal. I don't think it froze well. I will surely make this again (this weekend in fact) and will eat it fresh. I may consider upping the spices a little, but it is very good as is.