Urad dal pappu (Maa ki dal) / Black gram dal

In south India, urad dal is used mainly for making idli, dosa, vada etc. It is not very popular as a side dish with rice. But, in North India it is very popular and served as a special dish, when guests are entertained! One reason for this is, urad is a good source of protein and during winter months, in North India, it is a good source of nutrition.

Usually, a few spoons of rajma is added to make the dal tastier. It is common practice to mix two or more varieties of lentils to enhance the taste and improve nutrition.

                                             


Urad and rajma after soaking:


 

                                           


Tomato, onion and garlic after cooking:

                                             


After adding milk to the cooked paste:

                                             


After adding cooked urad to the masala paste:

                                            


Ingredients:

•      1 Cup urad (whole with skin)
•      2 Tbsp. rajma
•      3 or 4 tomatoes
•      1 Medium sized onion (chopped)
•      1 inch ginger
•      3 or 4 pods garlic
•      Fresh cream
•      1/2 cup milk
•      3 to 4 Tbsp. oil
•      2 inch cinnamon stick
•      3 or 4 cardamom
•      2 cloves
•      Bay leaf
•      1 Tsp. turmeric powder
•      3 Tsp. dhania powder
•      2 Tsp. garam masala
•      2 Tsp. chile powder
•      Salt to taste
•     Cilantro for garnish

Directions:

1.      Wash  urad and rajma and soak together overnight in enough water
2.      Cook the dal in a pressure cooker for 4 to 5 whistles.
3.      Clean and grind ginger, garlic and onion into a paste.
4.      Grind tomatoes without adding water.
5.      Heat oil in a thick bottomed vessel.
6.      Add cinnamon, cardamom and cloves.
7.      After a minute, add bay leaf.
8.      Add onion, garlic and ginger paste.
9.      Cook for a minute or two.
10.      Add the tomato paste and cook.
11.      Keep stirring and let it cook till all the fluid is evaporated.
12.      Add milk and cook for 3 to 4 minutes.
13.      Add cooked dal and let it cook.
14.      Add all the powders. Keep stirring so that dal does not burn.
15.      Add some fresh cream and keep cooking.
16.      When the required consistency is reached, turn off the stove.
17.      Garnish with fresh cream and cilantro and serve.