Urad Dal Gota Recipes

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

PUNJABI SUKHA URAD DAL

Punjabi Sukha Urad Dal image

This is a very comforting dal for a cold day. Urad dal is stickier and heavier than other dals, so this is a thick-style dal. Serve with fresh phulkas with some chopped onion, tomato, and cucumber (kheera) salad on the side for crunch.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup skin-on, split black lentils (urad dal)
2 tablespoons cooking oil
1 onion, chopped
4 green chile peppers, cut into large chunks
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 cup water
salt to taste
1 large tomato, chopped
1 teaspoon garam masala
½ teaspoon ground turmeric
¼ cup chopped fresh cilantro

Steps:

Place the lentils into a large container and cover with several inches of cool water; let soak 4 hours to overnight. Drain and rinse.
Heat the oil in a heavy-bottomed sauce pan over medium heat; cook the onion, green chile peppers, garlic, and ginger in the hot oil until the onions are golden brown, about 5 minutes. Stir the lentils into the onion mixture with 1 cup water; season with salt. Reduce heat to low and simmer until the lentils are tender, about 30 minutes. Stir the tomato, garam masala, and turmeric into the mixture. Cook until the lentils are cooked through, about 10 minutes more. Garnish with the cilantro to serve.

Nutrition Facts : Calories 277.2 calories, Carbohydrate 39.8 g, Fat 7.9 g, Fiber 2.1 g, Protein 13.8 g, SaturatedFat 1.1 g, Sodium 31.4 mg, Sugar 4.7 g

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