Urad Daal with Garlic and Ginger, served with Rice
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Ingredients
- 250 g dried black urad dal
- 300 g basmati rice
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 5 garlic cloves
- 15 g fresh ginger, grated
- 300 g chopped tomatoes
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 608 kcal
- Protein
- 23 g
- Carbohydrate
- 90.9 g
- of which sugars
- 5.8 g
- Fat
- 12.2 g
- of which saturates
- 1.1 g
- Fibre
- 14.2 g
- Salt
- 0.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the dried black urad dal and put it in a pan with 1 litre water. Bring to the boil, cover and simmer for 50 minutes, topping up with water as needed, until completely soft.
- 2
Meanwhile, cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 3
Heat the vegetable oil in a pan and fry the onion for 6 minutes until golden, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 4
Stir in the chilli powder and chopped tomatoes and cook for 6 minutes until softened.
- 5
Tip this into the cooked lentils and simmer for 10 minutes, mashing some of the lentils against the side of the pan, until thick and creamy.
- 6
Scatter with the fresh coriander and serve with the rice.
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