Whole Urad Dhal

Whole urad dhal

Category: Main meal | Serves: 6

Prep time: 6 hours | Cooking time: 25-35 minutes


225g/8oz whole urad (black gram)

50g/2oz dried red kidney beans

450ml/16fl oz water

1 teaspoon chilli powder or green chillies, crushed

¾ teaspoon turmeric powder

1 tablespoon rapeseed oil

1 teaspoon cumin seeds

½ teaspoon asafoetida

1 medium onion, finely chopped

1 teaspoon garlic, crushed

1 1/2 teaspoons ginger, crushed

225g/8oz ripe fresh tomatoes, roughly chopped

1 tablespoon tomato purée

1 teaspoon cumin coriander powder

1 teaspoon garam masala

1 teaspoon ground cinnamon

¼ teaspoon black pepper, coarsely ground

¼ teaspoon clove powder

2 tablespoons coriander leaves, chopped (optional)

  1. Clean and soak the urad and kidney beans separately in hot water for 4-6 hours. Drain the beans.
  2. Place the urad and kidney beans in a pressure cooker with 450ml/16fl oz water, add the chilli powder (or green chillies) and turmeric . Bring to the boil on a medium heat until the whistle blows. Lower the heat and cook for another 15 minutes.
  3. In a heated pan, add the oil, cumin seeds, asafoetida and the chopped onion. Fry until golden brown, then stir in the garlic and ginger and cook for 1 minute.
  4. Add the tomatoes, tomato purée and the rest of the spices, and cook for 5 minutes. Allow the mixture to cool.
  5. When cool, liquidise the mixture and add it to the cooked dhal in the pressure cooker. Cook for another 5 minutes on a medium heat, stirring continuously. Add enough water to achieve the desired consistency.
  6. Stir in the coriander just before serving.

Nutritional information

Whole Urad Dhal