Recipes
Urad dal
Urad dal, also known as black gram, is a variety of lentil popular in South Asian cooking. It is high in protein, dietary fiber, and vital minerals like iron, potassium, magnesium, and calcium. Is said to be great for digestion, heart health.
Ingredients 14
- ¼ cup of kidney beans (Rajma)
- 1 /3 cup of onions, finely chopped
- 1 medium size tomato, chopped
- 1 teaspoon of ginger, finely chopped or grated
- 1 /3 teaspoon of turmeric (Haldi) powder
- ¾ cup of urad dal
- 1 ½ cup of water
- Salt as required
- For tempering:
- 1 teaspoon of cumin (Jeera) seeds
- 4-5 medium-sized garlic, crushed lightly
- ½ teaspoon of garam masala
- 1-2 green chilli, chopped
- 2-3 tablespoon oil /ghee/butter
Method
- Soak the lentils in enough water overnight.
- In a pressure cooker take urad dal, rajma, salt, and enough water.
- Pressure cook on medium flame till the lentils are softened well. (Around 3-4 whistles)
- Once the pressure settles down, remove the lid and stir the dal.
- If the dal looks thick, then add some water and simmer for 1-2 minutes.
- Add salt, stir well and keep aside.
- In a small pan, heat oil or ghee or butter.
- First fry the cumin (jeera) seeds and let them crackle.
- Add garlic, ginger, and stir for few seconds.
- Add onions, and cook till they become soft.
- Next add the tomatoes, green chilli and fry for few sec.
- Add turmeric, garam masala and mix well.
- Immediately pour the mixture in the dal.
Nutrition facts
Approximate values for the recipe as written.
| Energy | 293 kcal |
|---|---|
| Carbohydrates | 22 g |
| Proteins | 9 g |
| Fat | 19 g |
| Saturated Fat | 11 g |
| Fiber | 7 g |
| Sugar | 2 g |
| Cholesterol | 58 mg |
| Sodium | 793 mg |
| Potassium | 200 mg |
| Calcium | 55 mg |
| Iron | 3 mg |
| Vitamin A | 755 IU |
| Vitamin C | 5.7 mg |