Ingredients and Weight:
- Urad dal (split black lentils): 500g
- Onion: 150g, chopped
- Ginger-garlic paste: 1 tablespoon
- Green chili: 2, chopped (optional)
- Tomatoes: 200g, chopped
- Cumin seeds: 1 teaspoon
- Coriander powder: 1 tablespoon
- Turmeric powder: 1 teaspoon
- Red chili powder: 1 teaspoon (adjust to taste)
- Garam masala: 1 teaspoon
- Butter: 2 tablespoons
- Salt to taste
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Wash and soak the urad dal for at least 30 minutes.
- In a large pot, heat the butter. Add the cumin seeds and let them sizzle.
- Add the chopped onion and sauté until golden brown.
- Add the ginger-garlic paste and green chili (if using). Cook for 1 minute.
- Add the chopped tomatoes and cook until softened.
- Drain the urad dal and add it to the pot.
- Add the cumin seeds, coriander powder, turmeric powder, red chili powder, and garam masala. Stir well to combine.
- Fill the pot with 3 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 30-35 minutes, or until the dal is cooked and tender.
- Season with salt to taste.
Nutritional Information:
Calories: 250 per serving (about 1 cup)
Protein: 15g
Fiber: 10g
Fat: 10g
Carbohydrates: 35g
Dish Characteristics:
- Creamy and flavorful
- Aromatic with Indian spices
- Mildly spicy (can be adjusted to taste)
- Perfect for dipping with naan or rice
User Comments:
- "This dal is so rich and comforting. I love the subtle blend of spices."
- "It's creamy and satisfying, with just the right amount of heat."
- "I'm not usually a fan of lentils, but this dish changed my mind."
- "Perfect for a cozy evening meal."
- "I like that it's easy to make, even for a novice cook."
Special Precautions and Tips:
- If the dal becomes too thick, add a little more water to thin it out.
- To make the dal even more flavorful, add a few tablespoons of coconut milk or yogurt.
- Serve with a dollop of ghee (clarified butter) for extra richness.
