Urad dal with tomatoes (Urad tamatar dal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 54) by Yamuna Devi

  • fresh ginger
  • parsley
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, and coriander leaves for parsley.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Piquant lemon rice (Nimbu bhat); Mustard-flavored mixed vegetable soup (Laphra vyanjana); Zesty mashed potatoes (Aloo bharta)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, and coriander leaves for parsley.

  • Ganga108 on February 24, 2022

    This recipe is an adaptation of a Rajastani recipe (rather than a Punjabi recipe which might be expected), where chilli and asafoetida powder are essential ingredients of any urad recipe. It takes a while to cook, but very little attention during that time. Good for Sunday-Afternoon-At-Home cooking. It is a gentle dish. We thrust so many robust flavours at our taste buds every day, from strong black coffee to salty foods, to hot spicy foods, to tangy lemony dressings, to peppery pasta sauces, and so it goes on … and on … To find gentle dishes like this one and pay attention to the subtle flavourings is a very different way of eating. It is a lovely dal of medium consistency, wonderful served rice, yoghurt and a small Indian salad. Alternatively, thin it down slightly and eat as a soup. A favourite dish. Yum.

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