Urad with Chaas

Urad, a traditional and popular black gram lentil which has been eaten in India for many years. It is a very versatile bean which can be used whole, split or grinded to make idlis, dosa or soups and is so well known for its use in the amazing dal makhani. When made without the chaas, it can also be referred to as kali dal or maa ki dal. Urad beans are rich in iron, have an earthy flavour and are full of protein and vitamins. This is a recipe I regularly cook on a Saturday and I often make it with chaas (buttermilk), as my children really enjoy eating this way. You can also cook it without the chaas if you prefer or if you are vegan.

Serves 6

Prep Time: 30 mins

Cook Time: 20-25 mins

Total Time: 55 mins

Ingredients

1 cup whole urad beans

2 tbsp. oil

1 medium onion finely chopped

1 tsp mustard seeds

1 tsp cumin seeds

1 clove garlic finely chopped

1 dried red chilli

Salt to taste

2-3 tsp garlic paste

3 tsp ginger paste (1 tsp for boiling)

¼ tsp turmeric

2 tsp red chilli powder (more if you like it spicy)

4-5 tsp coriander cumin powder

1 fresh tomato, chopped

3 tbsp. yoghurt mixed with 1 cup water (for chaas, buttermilk)

Fresh coriander for garnish

Instructions

Wash the urad thoroughly under water until water runs clear.

Put into a pressure cooker with a little salt and 1tsp ginger paste and pressure cook for about 30 minutes.

If you don’t have a pressure cooker, boil in pan with plenty of water until it is cooked.

Once cooked, I usually put the pressure cooker under cold water before carefully releasing the pressure and opening the lid.

Keep the urad water, do not drain out unless there is too much.

While it is cooking, heat oil in a pan, add mustard seeds and let them pop.

Then add the cumin seeds, dried red chilli and chopped garlic clove. Leave to sizzle for a bit.

Add in onions and cook until golden brown.

Next, add the garlic paste, rest of the ginger paste and sauté for a few seconds.

Then add turmeric, chilli powder, coriander cumin powder, salt to taste and tomatoes.

Mix well, cover pan and leave to cook until the tomatoes have softened.

Add in your cooked urad and stir.

Cook for about 2 minutes and then add in the chaas. Add more water if you need to.

Combine well and simmer urad uncovered for about 10-15 minutes until it looks nice and creamy and the sauce is not too runny.

Serve garnished with fresh coriander, with hot naan, chapatti, millet bread (rotla) or rice.

P.S. If you are boiling the urad in a pan rather than a pressure cooker, it would be a good idea to soak them in hot water for few hours to help reduce cooking time. To make this dish vegan, please leave out the chaas and cook in the same way using just water.