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Fragrant White Urad Dal - Dry Pilaf Texture


This is a recipe from the hills of Missouri. this is a favorite dish of many families in this region. You will love the taste. This dal cooks quickly so cook it 20 minutes before serving. As in the picture seve this dal with yogurt and salsa salad of tomato and red onions or as a side dish for your main meal.

Ingredients
1/2 package of Ajika Urad Dal skinless washed and rinsed and soaked for 15 minutes. Drain
3 cups hot water 
2 tbs. kasoori methi (dry fenugreek leaves) 
Salt to taste 
1/2 tsp. turmeric powder
 
For basic Chaunk/ tempering or Spice Garnish: 
2-3 tbs. ghee
1 tsp. cumin seeds 
A large pinch of asafoetida or hing powder 
2-3 whole red chillies 

Method

1.  Boil dal with turmeric powder, fenugreek leaves and salt till tender and soft
2.transfer to a serving bowl. 

For basic Chaunk/ tempering or Spice Garnish:
Heat ghee in a small pan. Add cumin seeds and asafoetida powder and let the seeds start to sizzle.  Add whole chillies and pour immediately over the cooked dal. Cover with a lid immediately, to allow the flavours to infuse into the dal.

 © Kavita Mehta - this recipe has also been tested by her
photo credit Kavita and Vinay Mehta

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Ajika Fenugreek Leaves (Kasuri Methi, Shambalileh)
Ajika Fenugreek Leaves (Kasuri Methi, Shambalileh)
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Ajika Urad Dal White Lentils (Urid, Black Gram)
Ajika Urad Dal White Lentils (Urid, Black Gram)
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Asafetida Asafoetida, Hing Compound
Asafetida Asafoetida, Hing Compound
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Cumin Seeds Whole
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Ghee, Clarified Butter 16oz, Indian
Ghee, Clarified Butter 16oz, Indian
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Round Chilies Whole
Round Chilies Whole
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Turmeric Powder, Haldi
Turmeric Powder, Haldi
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