This recipe uses split urad dal without skins. These versatile mild flavoured beans, when cooked in curries absorb the flavours of the spices and vegetables. They should be rinsed well and are often fried without soaking or cooking beforehand in combination with aromatic seeds and spices for tempering vegetable curries. The possibilities are as endless as the imagination of the cook.
If oil is used instead of butter or ghee, this dish is vegan friendly.
|Urad Dal with Spices|
|Recipe by Lisa Turner|
Published on September 7, 2012
Quick, simple, creamy and flavorful Indian dal curry
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On the top of the reading stack: Betty Crocker's Indian Home Cooking by Raghavan Iyer
Audio Accompaniment: Paul Kalkbrenner