If you thought the urad dal was only for idlis and vada, here’s a creamy, rich urad dal dish that will prove you wrong.
1 cup urad dal
1 tbsp kidney beans
½ cup milk
Salt, to taste
2 tbsp ghee
1 onion, finely chopped
4 green chillies, chopped fine
1 ginger piece, chopped fine
1 tsp cumin seeds
1 tomato, beaten and strained
½ tsp red chilli powder
½ tsp turmeric powder
½ cup curd
2 tsp garam masala powder
1 tbsp tomato sauce
Coriander leaves, for garnishing
½ cup cream
Soak the kidney beans for five hours.
Wash the urad dal and pressure cook with the kidney beans, milk and salt.
Heat ghee in a pan and sauté the onion, green chilli, ginger and cumin seeds.
To this add the tomato, red chilli powder and turmeric powder and sauté well for two minutes.
To this add the curd, water and the cooked dal and allow it to cook for another five minutes.
Garnish with cream and coriander leaves. This goes well with rumali roti, parathas and naan.
The gravy thickens with time.
To cut those extra calories, avoid the cream.