Urad Dal

In our household, Mondays are usually reserved for a lentil curry like this as they are known for ‘flushing out your system’ after a weekend of indulging! This is a traditional Dal dish in my family which is wholeheartedly enjoyed with chapatis (I usually go through 2-3!) and a small helping of butter – trust me this may sound odd but it does wonders to the taste! However since I’ve been on a journey of healthy eating, I’ve opted for eating this as a soup minus the butter. So it’s your choice – you can go all out or go healthy, it’s completely up to you but both ways are delicious!

Urad dal is a black lentil which looks similar to moong dal, but tastes very different. Whereas moong dal has a more leafy vegetable flavour, urad has a more earthy taste which is just as delicious. Urad has all of the same benefits as most lentils - helps improve digestion, is a good source of protein, and controls cholesterol. 

INGREDIENTS (serves 4-5): 

• 1 cup urad (whole dal)

• 2 tbsp oil

• 1 tsp salt

• ½ tsp turmeric

• ½ tsp coriander cumin powder

• ¼ tsp mustard seeds

• ¼ cumin seeds

• 1 tbsp garlic

• 1 tbsp ginger

• 1 tbsp chilli (adjust according to required spice level)

• 1 small onion – finely chopped

• 4 tbsp passata

• Freshly chopped coriander

METHOD:

1. Wash and soak urad in a saucepan in hot water for 1 hour prior to cooking.

2. Drain the water out, boil fresh water and add to urad. Add in ginger, chilli, garlic, salt and turmeric. Place on hob and allow to boil on high heat. Keep an eye on it, ensuring it top up with boiling water as required, until the urad becomes soft to the touch.

3. Remove from heat and whisk thoroughly to give a porridge like consistency.

4. In a another saucepan, heat oil on medium heat, add mustard seeds, cover with lid and allow these to pop before turning down the heat and adding in the cumin seeds followed immediately by the onion. Stir and brown onions on medium heat.

5. Add passata and stir for few minutes until the passata and onion are combined. Pour in the urad dal mixture and mix well.

6. Sprinkle in coriander and cumin powder then garnish with fresh coriander. If required, add in more boiling water to your preferred consistency and allow to simmer with the lid slightly ajar until it has mixed in well.