Punjabi Black Urad Beans Recipes

PUNJABI SUKHA URAD DAL

Steps:

• Place the lentils into a large container and cover with several inches of cool water; let soak 4 hours to overnight. Drain and rinse.
• Heat the oil in a heavy-bottomed sauce pan over medium heat; cook the onion, green chile peppers, garlic, and ginger in the hot oil until the onions are golden brown, about 5 minutes. Stir the lentils into the onion mixture with 1 cup water; season with salt. Reduce heat to low and simmer until the lentils are tender, about 30 minutes. Stir the tomato, garam masala, and turmeric into the mixture. Cook until the lentils are cooked through, about 10 minutes more. Garnish with the cilantro to serve.

PUNJABI BLACK URAD BEANS

Steps:

• 1. Soak the dals and beans overnight, in water to cover by at least 2 inches. Drain and place in a large cast-iron or other heavy saucepan. Add 6 cups water and all the remaining ingredients (except the mint, butter, and garam masala), cover the pan and boil over high heat, about 10 minutes. Reduce the heat to medium and cook, stirring occasionally, about 1 hour.2. Reduce the heat to medium-low and continue to cook until the dal is very soft, thick, and creamy, about 3 to 4 hours, adding 2 cups or more water as needed. Add the mint leaves and the butter and cook another 30 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.