Urad dal from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva Rajah

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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

  • okcook on November 30, 2012

    Have not cooked with whole urid dahl before. I soaked the dahl for a couple of hours and cooked them in my pressure cooker for 20 minutes. This made them nice and tender. I then added them to the masala. This is a nice tasting dahl, kind of nutty. The ginger in the dish is quite pronounced. This is a make again dish.

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