Black lentils (Urad Dal) is served at just about every indian restaurant. It's got a beautiful flavor that goes so well with rice, chapati's and even some ugali.
Ingredients:
~»1 cup whole black lentils/ whole urad dal
~»4 cups water
~»½ tsp chili powder
~»½ tsp turmeric powder
~»1/2 tsp cumin powder
~»1 medium size onion, chopped
~»2 medium size tomatoes, chopped
~»1 inch ginger, finely chopped
~»4-5 cloves of garlic, finely chopped
~»1 tsp garam masala
~»2-3 tbsp butter
~»2-3 tbsp heavy cream
~»Salt to taste
~»1 cup whole black lentils/ whole urad dal
~»4 cups water
~»½ tsp chili powder
~»½ tsp turmeric powder
~»1/2 tsp cumin powder
~»1 medium size onion, chopped
~»2 medium size tomatoes, chopped
~»1 inch ginger, finely chopped
~»4-5 cloves of garlic, finely chopped
~»1 tsp garam masala
~»2-3 tbsp butter
~»2-3 tbsp heavy cream
~»Salt to taste
Method:
1. Cover the lentils with water and let soak for 4-5 hours or overnight. Add 3 cups of water, salt and the lentils to a pressure cooker and cook for 6-8 whistles or until you can mash a lentil between your fingers.
2. In a pot, add 1 tbsp butter, onions, ginger and garlic. Cook for 1-2 minutes or until the onions turn golden brown.
3. Add chili powder, turmeric powder and cumin powder and toss. Add tomatoes and let cook for 3-4 minutes or until the tomatoes are cooked and oil starts to ooze out.
4. Add cooked lentils, 1 cup of water, remaining butter and garam masala and let come to a boil. Simmer for 25-30 minutes until the liquid becomes thick.
5. Pour heavy cream and mix. Let simmer for 5 minutes and you are ready to serve.
6. Serve hot with chapati's, rice, ugali or naan bread.
1. Cover the lentils with water and let soak for 4-5 hours or overnight. Add 3 cups of water, salt and the lentils to a pressure cooker and cook for 6-8 whistles or until you can mash a lentil between your fingers.
2. In a pot, add 1 tbsp butter, onions, ginger and garlic. Cook for 1-2 minutes or until the onions turn golden brown.
3. Add chili powder, turmeric powder and cumin powder and toss. Add tomatoes and let cook for 3-4 minutes or until the tomatoes are cooked and oil starts to ooze out.
4. Add cooked lentils, 1 cup of water, remaining butter and garam masala and let come to a boil. Simmer for 25-30 minutes until the liquid becomes thick.
5. Pour heavy cream and mix. Let simmer for 5 minutes and you are ready to serve.
6. Serve hot with chapati's, rice, ugali or naan bread.
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