* Exported from MasterCook * Urad Dal Recipe By : Royal Khyber, Newport Beach Serving Size : 1 Preparation Time :0:00 Categories : Lentils Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup urad dal or substitute lentils available -- at supermarket 3 tablespoons raw kidney beans* -- Optional see cook's -- notes Salt -- to taste 3 1/2 teaspoons fresh ginger -- finely minced 3 1/2 teaspoons garlic -- finely minced 4 1/2 ounces chopped fresh tomatoes or tomato puree 1 teaspoon chili powder or minced green serrano -- chilies with seeds 1/4 cup vegetable or olive oil chopped fresh cilantro -- Garnish *Cook's notes: Include kidney beans only if using urad dal. Procedure: Wash lentils (urad dal) in running water. Place in pot and cover by 2 inches with cold water; soak overnight. Soaking isn't necessary for other var ieties of lentils. Drain lentils and place in large saucepan or Dutch oven. Add salt and 6 1/4 cup s water. Bring to a boil, cover and reduce heat to a slow simmer. Simmer until the lentils are cooked and two-thirds of the liquid has evaporated: This takes about 3 hours. Do NOT disturb the lentils until they soften. Mash lentils sligh tly against the sides of the pan with a wooden spoon. Add ginger, garlic, tomat oes, chilies and oil. Stir and cook for 45 minutes. Adjust seasoning, add cilan tro and stir to combine. Advance preparation: Arun Pun, owner of the Royal Khyb er, says most types of dal are best made in advance and gently reheated. Presen tation: Serve with cooked rice. Yield: Makes 5 servings. NOTE: Urad Dal (whole) requires soaking and a long, slow cooking. For faster ve rsions, try moong dal, which doesn't require soaking and cooks in about 15 minu tes when split and washed (skinned) or 45 minutes when whole. scanned by sooz - - - - - - - - - - - - - - - - - -