urad dal

A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.

Classic Masala Dosa

rice

urad dal (split husked black lentils)

fenugreek seeds

salt

Vegetable oil,

ghee oil

mustard seeds

cumin seeds

red peppers

onion,

turmeric

asafetida

ginger

curry leaves

garlic cloves,

green chiles, finely chopped

yellow-fleshed potatoes,

cilantro, leaves and tender stems

Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold  water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.

Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.

Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)

Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.

Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)

To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.

Maash ki Dal, or sukhi (dry) split urad dal, may not be mainstream, but it&#039;s beloved by all who&#039;ve tried it. This recipe makes it in the traditional Pakistani and Punjabi way - dry, as in firm, but cooked through - and adorned with delicate slivers of ginger and warming green chili peppers.

Pakistani Urad Dal (Maash Ki Dal)

urad dal* (split and husked black gram lentils)

onion

tomato

garlic

neutral oil oil

cloves

½ tsp coriander powder

cumin powder

turmeric powder

½ tsp black pepper powder

¼ tsp salt (or

green chili peppers (finely chopped)

tbsp julienned ginger

cilantro (finely chopped)

tsp lemon

Wash and soak dal in warm water for 30 minutes. Then strain.

Combine the onion, tomato, and garlic in a food processor and pulse to chop until a coarse mixture forms.

Heat Instant Pot to high Sauté mode. Once hot, add oil and the chopped onion mixture. Sauté for 10-12 minutes, until the mixture no longer has moisture and the oil starts to leave the sides.

Add the whole cloves, spices, and salt and stir for another minute.

Cancel Sauté. Add the lentils and 1 cup of water and mix well. Submerse the lentils within the water as much as possible. Cover with the lid and set to the top sealing. Pressure Cook on High for 4 minutes.

Allow the pressure to naturally release for 10 minutes. Then manually release any remaining pressure and press sauté on high again. Taste and adjust salt.

Add the green chili pepper and ginger and sauté for another 1-2 minutes until all the water has completely evaporated and the oil starts to leave the sides. Turn off the Instant Pot. Stir in cilantro and lemon or lime juice, if using. This dal is best served with roti, paratha, naan, or other bread. I love it with some achaar on the side.

Instant Pot

Heat a medium, deep skillet over medium-high heat. Once hot, add oil and the onion mixture and sauté for 10-12 minutes, until the mixture no longer has moisture and the oil starts to leave the sides. Add a splash of water and cook for another minute, until the tomatoes have broken down well.

Add the whole cloves, spices, and salt and stir. Add the strained lentils and 1 3/4 cups water and raise the heat to bring to a boil.

Once the water comes to a boil, reduce the heat to a medium-low. Cover, and cook for 22-23 minutes, or until the lentils are cooked al dente and the water has greatly decreased. Uncover, and taste and adjust salt.

Raise the heat to high, add the green chili pepper and ginger and sauté for another 1-2 minutes until all the water has completely evaporated and the oil starts to leave the sides. Turn off the heat and stir in cilantro and lemon or lime juice, if using. This dal is best served with roti, paratha, naan, or other bread. I love it with some achaar on the side.

Stovetop

Dosa is a fine, crisp pancake. It takes a bit of time for soaking and grinding, but very little effort. Begin this recipe 2 days ahead.

Jamie Oliver's perfect dosa

(200 grams) medium-grain white rice

(50 grams) split, washed small black beans

tsp fenugreek seeds

Tamarind

desiree potatoes, peeled

garlic cloves, finely grated

ginger,

green chilli, seeds removed, finely chopped

(60 milliliters) sunflower oil

red onions, thinly sliced

tsp turmeric

(200 grams) baby spinach leaves

coriander, leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

Cook this lightly spiced vegan dhal long and slow to a naturally rich, creamy consistency. It freezes well so you could make a double batch and freeze one

Urad dhal

urad dal (also known

tbsp rapeseed oil

garlic cloves, crushed

tbsp ginger

tbsp coriander

tsp mild chilli powder

tomato purée

tsp garam masala

brown basmati rice

coconut yogurt

coriander, roughly chopped

lime wedges

Wash the dhal in at least three changes of cold water until the water runs clear. Put the rinsed dhal in a large bowl with plenty of cold water, cover and leave to soak at room temperature for 12-24 hrs.

Drain and rinse the dhal, then tip into a large saucepan. Cover with 2 litres of cold water and bring to the boil, skimming any foam from the top. Turn down the heat, half-cover and gently simmer for 2½-3 hrs. If the water level starts to drop below the top of the dhal, add a splash more boiling water. Once cooked, the dhal should be completely soft and start breaking down into the liquid. If the liquid is still thin, simmer for an extra few mins and mash the dhal lightly to help thicken.

Heat the oil in a small frying pan. Add the garlic and ginger and fry gently for 1-2 mins to soften but not brown. Add the ground coriander, chilli powder, turmeric and tomato purée with a large splash of water. Cook for 1-2 mins, then scrape into the pan of dhal and gently heat through.

Add extra water if needed to make the dhal looser and creamy. Sprinkle over the garam masala and remove from the heat. Serve in bowls with rice topped with a swirl of coconut yogurt, a scattering of coriander and some lime wedges on the side for squeezing over.

Maa Chole ki Dal is a staple punjabi recipe made from combination of two lentils Chana Dal (yellow Gram) &amp; split black urad dal (black lentils). Its creamy, nutty and super delicious and pairs extremely well with both Rice and Indian flatbreads like naan/roti with a side of salad for that complete meal!!

Maa Chole Ki Dal

chana dal (yellow gram)

split black urad dal (split black lentils

oil/ghee

black cardamom (badi elaichi)

tsp cumin seeds (zeera)

tbsp ginger (minced)

chilies

tomatoes (finely chopped or pureed or 1 tbsp tomato paste)

tbsp kasoori methi (dry fenugreek leaves)

tsp red chili powder

mango powder (amchur,

coriander powder (dhania powder)

1/4-1/2 tsp garam masala

Soak the Chana Dal &amp; split black urad dal for 30 mins, drain &amp; pressure cook with 4 cups of water,salt &amp; black cardamom till about done. (4-5 whistles).

Allow the steam to go away completely (naturally) before opening the pressure cooker lid.

While the dal cooks, in another pan heat some oil &amp; once hot add the cumin seeds. When they splutter add onions and saute till they turn translucent and slightly golden.

Stir in the ginger, garlic &amp; green chili paste &amp; saute until raw garlic smell goes away.  

Now add the tomatoes, salt &amp; cook covered till the tomatoes turn soft. (Be careful when you add salt as you have added salt while cooking dal).

Add all the spice powders and mix well. Saute till this onion tomato masala starts oozing oil from the sides. Add this onion tomato masala in the cooked dal &amp; mix.

Crush the kasoori methi in your palms &amp; add it to this dal for extra flavor.

Simmer on low heat for 10-15 mins until creamy, stirring intermittently. Mash the dal with the back of your spoon to make it more creamy. Serve hot!

How to Make Maa Chole ki Dal in Pressure Cooker:

Wash and rinse the Chana Dal &amp; split black urad dal thoroughly 3-4 times till water runs almost clear. Soak them for 30 mins while you prep the rest of the ingredients. 

Start the InstantPot on saute mode (normal) and add oil/ghee to it &amp; once hot add the cumin seeds, black cardamom and cloves.

When the seeds splutter add the onions &amp; saute till they turn translucent and slightly golden. 

Stir in the ginger, garlic &amp; green chili paste &amp; saute until raw garlic smell goes. 

Add in the tomatoes, salt &amp; cook covered for a minute or two.

Add the spices &amp; mix well and cook for a few seconds.

Drain the water from the soaked dals and add them to this masala along with 3-4 cups of water.

Close the lid with Vent to sealing and cook on manual HIGH (or pressure cook) for 20 mins followed by quick release (natural release works too).

Open the lid and crush the kasoori methi in your palms &amp; add it to this dal for extra flavor.

At this point the dal will be cooked and soft but still you can see the liquid and dal separate. So turn on the saute mode (low) and simmer this dal for another 10-15 mins to make it creamy, stirring intermittently. Mash the dal with the back of your spoon to make it more creamy. Serve hot!

How to Make Maa Chole ki Dal in Instant Pot:

Top 5 urad dal recipes from across the web

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Classic Masala Dosa

Pakistani Urad Dal (Maash Ki Dal)

Jamie Oliver's perfect dosa

Urad dhal

Maa Chole Ki Dal

Top 5 urad dal recipes from across the web

The most viewed urad dal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Masala Dosa

Pakistani Urad Dal (Maash Ki Dal)

Jamie Oliver's perfect dosa

Urad dhal

Maa Chole Ki Dal

The most viewed urad dal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine