Best 5 Urad Dal Nutrition Recipes

URAD DAL

Steps:

• Combine black lentils and red kidney beans in a pot. Cover with water; let soak, 8 hours to overnight.
• Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to the beans. Boil until soft but not pasty, about 30 minutes.
• Heat butter and oil in a separate pot. Add cumin, cloves, and bay leaves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining salt and ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining chili powder; fry until fragrant, about 30 seconds.
• Add beans and lemon juice to the spice mixture; mix gently. Add garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.

URAD DAL CHICKEN

Steps:

• Heat oil in a heavy-based pot, add the chopped onions and fry the onions until golden brown.
• Add salt, turmeric powder and red chili powder and fry spices for 2-3 minutes by adding a little water at a time (to prevent from burning).
• Add the chicken and continuously stir until all of the water evaporates.
• Add in the urad lentils.(not the water, the lentils only). Add 2 glasses of warm fresh water to the lentils and mix. Cover pot on low heat and let the chicken cook.
• When the meat has tenderized and the lentils have softened, add the ginger paste and garam masala powder and mix.
• Garnish with coriander/cilantro leaves and green peppers and serve with lemon.

URAD DAL

Steps:

• Soak daal in 4 cups water for 1 hour.
• Drain and rinse daal.
• Bring daal, salt and 4 cups water to boil, lower heat and simmer 45 minutes till daal feels soft when pressed between finger tips. Strain daal and place back in cooking pot and reserve the liquid.
• In fry pan heat 3 Tbsp oil put in the cumin till the crakkling stops, add chopped onion and fry till golden, add the ginger and fry for 15 seconds. Pour into daal and add 1 1/4 cups reserved liquid and simmer for 10 minutes stirring gently to prevent sticking to bottom of pan. Taste for salt and more if not enough.
• Add the cream and allow to simmer for 2 minutes till heated through. Stir gently as you simmer cream.
• Can be eaten with chippattis (pita bread), naan, or rice and sliced tomatoes and onions sprinkled with salt and vinager.

PUNJABI SUKHA URAD DAL

Steps:

• Place the lentils into a large container and cover with several inches of cool water; let soak 4 hours to overnight. Drain and rinse.
• Heat the oil in a heavy-bottomed sauce pan over medium heat; cook the onion, green chile peppers, garlic, and ginger in the hot oil until the onions are golden brown, about 5 minutes. Stir the lentils into the onion mixture with 1 cup water; season with salt. Reduce heat to low and simmer until the lentils are tender, about 30 minutes. Stir the tomato, garam masala, and turmeric into the mixture. Cook until the lentils are cooked through, about 10 minutes more. Garnish with the cilantro to serve.

URAD DHAL

Steps:

• 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.