Best Spicy Split Black Urad Beans With Split Chickpeas Recipes

URAD DAL FRY (SPICY SPLIT BLACK LENTIL FRY)

Urad Dal Fry (Spicy Split Black Lentil Fry) image

Urad Dal Fry recipe - provides a great texture and flavor to Urad dal. A must-try, quick and delicious recipe which can be prepared in 15 minutes!

Provided by Sakshi

Time 20m

Number Of Ingredients 15

Ingredients

1 cup Urad Split Daal, Husked ((Split Black Lentils, husked) uncooked)
2 cups Water (Soaking)
1.5 cups Water (for cooking)
2 tablespoons Ghee (or plant based oil)
1 tablespoon Lemon Juice
2 tablespoon Coriander Leaves (chopped)
2 cloves Garlic
1 Green Chili ((I use Serrano Pepper))
1 teaspoon Salt (per taste)
1/4 teaspoon Methi (Fenugreek) Seeds (Optional)
1/2 teaspoon Hing (Asafetida)
2 clove pods
1 tablespoon Coriander Powder
1 teaspoon Turmeric
1 teaspoon Cumin Seeds/Powder

Steps:

Soak Urad Lentils in water and Methi Seeds for 30 minutes; then strain the water.
Put the Instant Pot in Saute Mode. When hot, add 2 Tbsp of Ghee/Oil. Add turmeric, Hing(Asafetida), Clove Pods, Cumin Seeds or its powder.
Add Green Chili and chopped or minced Garlic. Add water to Deglaze, if needed.
Add the soaked lentils to the Pot. Add water. Put the lid on, seal the Instant Pot and put in high pressure for 7 minutes. Quick release the pressure.On a stove top for the pressure cooker, 1 whistle should work fine.You may also cook it without the lid on and keep stirring often until cooked but not mushy.
This recipe results in Urad dal texture which is not mushy. Add Coriander Powder and lemon juice. Garnish with chopped coriander and serve.

Nutrition Facts : Calories 230 kcal, Carbohydrate 27 g, Protein 12 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 598 mg, Fiber 11 g, Sugar 1 g, ServingSize 1 serving

BLACK URAD BEANS IN A SLOW COOKER

Black Urad Beans in a Slow Cooker image

Number Of Ingredients 21

Ingredients

1 1/4 cups black urad beans (saabut urad dal), sorted and washed in 3 to 4 changes of water
1/4 cup red or kidney beans, sorted and washed in 3 to 4 changes of water
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
1 medium onion, finely chopped
5 black cardamom pods, crushed lightly to break the skin
2 sticks cinnamon (1-inch each), broken
2 bay leaves
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
7 to 8 cups water
1 (15-ounce) can tomato sauce
1/4 cup nonfat plain yogurt, whisked until smooth
1 1/2 tablespoons olive oil, melted butter, or ghee
1 (1 1/2-inch) piece fresh ginger, peeled and cut into thin matchsticks
3 to 5 whole dried red chili peppers, such as chile de arbol
1 1/2 teaspoons cumin seeds
1 teaspoon dried fenugreek leaves
1/4 teaspoon ground paprika
1/8 teaspoon ground asafoetida

Steps:

1. Place the dal, beans, green chili peppers, minced ginger, garlic, onion, cardamom pods, cinnamon, bay leaves, turmeric, salt, and 5 cups water in a large saucepan and boil over high heat about 5 minutes.2. Transfer to a slow cooker. Choose the highest setting and cook the dal until soft creamy, 10 to 12 hours. Stir every once in a while. Once most of the water has been absorbed by the dal, boil the remaining water and add it to the pot, Mix in the tomato sauce during the last hour of cooking. Transfer to a serving dish, swirl in the yogurt, and keep warm.3. Heat the oil in a small nonstick saucepan over medium-high heat and cook the ginger matchsticks and red chile peppers until golden, about 1 minute. (Stand back from the pan just in case the peppers burst.) Add the cumin deeds they should sizzle upon contact with the hot oil. Quickly add the fenugreek leaves, then remove from the heat, add the paprika and asafoetida, and immediately add the tarka to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves