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RECIPE: urid dal & dal flour
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Posted by Baci (My Page) on Mon, Sep 26, 05 at 7:52
Does anyone have tips on seasoning urid dal? I have made a couple of dishes – it is a great tasting legume. I have found some recipes using asafetida. Does this herb affect the taste that much? Also, does anyone know a source? I want to try it because of its health effects.
Also, how is it cooked? The instructions I found were to pressure cook 1 cup/5 cups water, but I used about 3 cups of water & boiled it & it turned out fine. Has anyone ever tried cooking it in a rice cooker?
I served this to my non vegetarian friend the other day & he actually liked it. I had to serve it with meat to get him to eat it, but at least it got him to try this healthy dish.
Another question – I saw some gram flour the other day in the market & will try it next. Anyone have any tips on cooking with the flour?
Thanks for any help.
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Follow-Up Postings:
RE: RECIPE: urid dal & dal flour
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RE: RECIPE: urid dal & dal flour
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| Hi, You can try this simple recipe. Pressure cook (you can also use a rice cooker) the urad dal.
In a pan, put one teaspoon of oil and when it is hot, add either mustard or cummin seeds.
Saute some onions and then tomatoes for 2 minutes and add the cooked urad dal to this. Cook for 2 more minutes. Serve with rice. Hope this is of help. |
RE: RECIPE: urid dal & dal flour
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Thanks superbee – I thought I would not get any response. I will try your recipe – it sounds simple and flavorful. I thought of cooking it in a rice cooker – that would make things very easy. With my rice cooker, I can cook 2 things at the same time, which should get my meal preparation time down to about 20 minutes. I will have to see if they cook equally, however.
Dal is a very easy to prepare legume that even meat lovers like. It is no harder to prepare, & from your recipe - easier - than green split peas. At $2.30 for a 2 lb bag, it is also economical. In my opinion, vegetarian diets are more interesting and creative, as long as there is the constant quest for different veggies. Dal is not that uncommon, and should be a staple of vegetarian diets. |
RE: RECIPE: urid dal & dal flour
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| True. It is a great source of protein too. And you can cook any dal with this recipe I gave. As for the rice cooker, yeah if you cook two things at once, they cook equally well at the same time. At least that has been my experience :) Enjoy. |
RE: RECIPE: urid dal & dal flour
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| True. It is a great source of protein too. And you can cook any dal with this recipe I gave. As for the rice cooker, yeah if you cook two things at once, they cook equally well at the same time. At least that has been my experience :) Enjoy. |
RE: RECIPE: urid dal & dal flour
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| I use asafetida when I'm cooking indian dishes. It is also called hing. I find it gives a sourness to flavors so I use it sparingly. -Hal |
RE: RECIPE: urid dal & dal flour
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Real season to use asafetida(hing) is that the legumes are hard to digest and gasy, as goes with all high protein food. Hing helps reduce gas and to make it easy on stomach.
But use sparingly
hope this help |
RE: RECIPE: urid dal & dal flour
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| Thanks all for your help and increasing my understanding of this legume. It makes me want to cook up another dish of dal. There is a herb used in Mexican cooking that also helps increase digestion but I can not stand the smell of it. I am going to have to try that hing. |
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