Skinned split black lentils with spinach (Palak urad dal) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 370) by Raghavan Iyer

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

Accompaniments: Ridged luffa squash with onion and cilantro (Toori nu shaak); Flame-toasted lentil wafers (Papads)

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

  • jenburkholder on January 30, 2025

    It's rare that I have a fail from this book, but boy was this it. Nothing wrong with the recipe per se, flavor was fine if not that exciting, but I guess I really don't like urad dal as a standalone dal - it's a texture thing. I ate one portion and threw the rest away. I just didn't want to eat it.

  • shrnngnt on September 07, 2024

    I had a bagful of urad dal sitting around forever. We made a big batch of this to start using them up. Subbed jalapeños for the chilies because that’s what I had. Used a curry powder with fenugreek in it because we didn’t have plain fenugreek. (Kind of surprised I didn’t, really.) Wasn’t expecting much because it’s pretty basic, but we all really liked it. Probably the best thing I’ve made with lentils to date.

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