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Latest Comments

Urad Dal with Yogurt

Updated June 14, 2018


  • 1/2 t. garlic chutney (see below)
  • 1 c. urad dal
  • 5 c. water
  • 1 c. plain yogurt
  • 1/4 t. turmeric powder
  • 1 t. salt
  • 2 t. fresh lemon juice
  • optional fresh coriander leaves


For the garlic chutney, make a paste of 1 clove garlic, very finely chopped, 1/2 t. cayenne, 1/8 t. coriander powder and 1/8 t. cumin powder. Mix 1 c. water with the plain yogurt and beat with a fork until smooth. to this add the turmeric powder and the 1/2 t. of garlic chutney. Beat again to make an evenly smooth liquid and et the bowl aside for a moment. In a medium-size pot, bring 4 c. water and the salt to a boil. While you are waiting for the water to boil, clean the urad dal under running water and drain. When the water boils, add the drained urad dal. Bring the water and dal to another boil and cook uncovered for 10 min. Stir once, cover the pot and lower the heat to between low and medium. Cook the dal for 20 min. until its grains are easily mashed when pressed between two fingers. Remove the covered pot from the heat and let stand for 10 min. Add the yogurt mixture, stir once and return the pot to low heat. Simmer for 10 more min., stirring frequently. By this time the yogurt will have combined with the dal to form a thick sauce-like mixture. Turn the heat off and stir in the fresh lemon juice. If you like, top this with some finely chopped fresh coriander leaves. Serves 4-6.

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