Spicy Urad Dal with Tomato and Fennel Seeds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup split urad dal, without skins 1 tablespoon ghee or olive oil 1 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1 small onion, chopped 1-inch piece fresh ginger, minced 1 green or red chili, seeded and minced small handful dried curry leaves pinch of asafoetida 1 medium tomato, chopped 1 teaspoon turmeric 1/2 teaspoon cayenne 1 cup water 1 teaspoon sea salt, or to taste
Rinse the urad dal under cold running water and let soak for 20-30 minutes in several inches of water. Drain and rinse again. Add the urad dal to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-30 minutes or until the dals are tender but still hold their shape. Remove from heat, drain, and set aside.
Heat the ghee or olive oil in a large skillet or wok over medium heat. When hot, toss in the cumin and fennel seeds and stir for 1 minute. Add the onion and stir for 2 minutes or until the onion begins to turn translucent. Add the ginger, chili and curry leaves, and stir for 1 minute.
Drop in the asafoetida, stir once, then add the tomato, turmeric and cayenne. Stir for 2-3 minutes longer to let the tomatoes start to soften. Now add the cooked urad dal and stir to coat the dal with the tomato and spices. Stir in 1 cup of water, reduce the heat to medium-low, and cover. Cook for 4-5 minutes, stirring occasionally, to heat the dal and let the flavours blend.
Remove from heat, stir in the salt, and serve hot over a bed of freshly cooked white rice if desired or with some Indian flatbreads, such as Naan bread.
Serving Size: 4
Heat the ghee or olive oil in a large skillet or wok over medium heat. When hot, toss in the cumin and fennel seeds and stir for 1 minute. Add the onion and stir for 2 minutes or until the onion begins to turn translucent. Add the ginger, chili and curry leaves, and stir for 1 minute.
Drop in the asafoetida, stir once, then add the tomato, turmeric and cayenne. Stir for 2-3 minutes longer to let the tomatoes start to soften. Now add the cooked urad dal and stir to coat the dal with the tomato and spices. Stir in 1 cup of water, reduce the heat to medium-low, and cover. Cook for 4-5 minutes, stirring occasionally, to heat the dal and let the flavours blend.
Remove from heat, stir in the salt, and serve hot over a bed of freshly cooked white rice if desired or with some Indian flatbreads, such as Naan bread.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 194.1
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 604.8 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 8.8 g
- Protein: 10.7 g
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