Udaipur Urad Dal from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jef
Sangana Bai’s family in Udaipur (see “My First Tandoor”) showed me this simple and pleasing way to flavor dal. Their staple was urad dal, which they cooked quickly in a pressure cooker, without...
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Cooking tools:
- Pressure cooker
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Colander
Ingredients
- 7 cups water
- 1 cup urad dal, washed
- 5 black peppercorns
- 1 teaspoon black mustard seeds
- ¼ cup raw sesame oil or vegetable oil
- ½ to 1 teaspoon cayenne
- ½ teaspoon turmeric
- 1 green cayenne chile, minced
- ½ cup minced onion
- About ¼ cup coarsely chopped coriander leaves
- ½ teaspoon garam masala (or store-bought)
- 1½ teaspoons salt
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