Urad is a very popular bean in the West Indian state of Punjab.
Today I am presenting sukhi urad daal – means dry – prepared from peeled veal beans (commonly known as urad daal or white lentils), alternatively! Because traditionally sukhi is dry, I made a European modification by adding a fried round and green bean.
Urad belongs to the beans that cause bloating. Indian cuisine, however, has several sensational methods to avoid this problem and one of them is the use of a few spices present in the following recipe – we’re talking about coram seeds, kumin, fenugreek and garlic.
For 4 servings:
|black gram||1 cup|
|green chili||2 pieces|
|carom seeds||2 pinches|
|fenugreek powder||2 pinches|
|turmeric powder||1 table spoon|
|garam maasala||1/2 table spoon|
|red chili powder||1/2 table spoon|
|vegetables to chose|
- Urad rinsed under running water several times. Soak, leave for 5 hours. After this time, rinse the daal and drain the water thoroughly.
- Chop the chilli peppers finely.
- Heat 2 tablespoons of oil in a pot. Add asafoteid, fenugreek, coram seeds and kumin, stir for a few seconds over low heat. At the end of frying, add the chopped chillies and mix.
- Then add the drained urad dal, mix. Stir fry for about 5 minutes.
- Add turmeric, garam masala and red chilli powder, mix.
- Now add half a glass of water – or a quarter glass if you cook in a pressure tube. Cook under cover for about 25 minutes – in a vial no longer than 10 minutes. Beans should be soft, but not disintegrate.
- During cooking you can prepare vegetables if you intend to add them. Suitable are:
– cut in circles 1 cm thick okra and green beans,
– small cauliflower florets,
– peppers cut into thin feathers,
– finely chopped cabbage.
Heat up 2 tablespoons of ghee in the pan and fry the vegetables in a semi-soft so that they retain their shape. At the end of frying, add pressed garlic to the vegetables and mix.
- After cooking urad, put the salt, mix, taste. Add possibly prepared vegetables together with frying fat.
Sukhi urad serve with rice or paratha.