dd the urad dal, red chillies and asafetida. Fry until urad dal changes color
ut the oil, mustard seeds, urad dal, cumin seeds and dried red
ot add the chillies, chana dal, urad dal and mustard seeds. Stir and
igh flame and add mustard, Urad dal and curry leaves.
When
and add mustard seeds and Urad dal.
When the mustard sputters
Soak urad Dal in a bowl for 4-
n a saucepan.
Add urad dal and mustard seeds.
Let
Combine basmati rice, urad dal, parboiled rice, and fenugreek seeds
ater.
Separately, soak the dal and fenugreek seeds together in
ut the oil, mustard seeds, urad dal, cumin seeds and red chili
nd turmeric powder.
Add dal and heat.
Grind coconut
hhaya's all-purpose powder recipe #446677, and water.
Cover
Rinse the rice and the urad dal in a mesh strainer; place
Clean the urad dal the night before you wish
In a large nonstick frying pan put the oil, mustard seeds, urad dal, and chana dal. Heat over high heat until the mustard seeds start popping AND the dals are light brown.
Quickly reduce heat to medium low and stir in the chilies (add an extra one if you like you food really hot), curry leaves (add more if desired), turmeric and hing. Stir for about 2 minutes.
Add the rice and stir until until well combined.
Add the lemon juice and salt and mix well.
Stir in the peanuts.
Garnish with the cilantro.
Soak 1/2 cup urad dal and 1/2 cup moong dal in a large bowl of water for 2-3 hours. Drain excess water, and grind to a smooth paste in a food processor.
Add hing/asafetida, salt, green chilies, coriander leaves, ginger and baking soda. This should be a nice thick batter.
In hot ghee or oil, shape batter into doughnut-like shapes with a hole in the center and fry the bada in batches on both sides until golden brown. Drain on paper towels.
Serve with a fresh chutney such as coriander.
ver high heat. Add coriander, urad dal, and asafoetida; cook and stir
Put the toor dal is a largish saucepan with
Boil potatoes until soft. Drain. Set aside.
Heat oil over medium heat. Add mustard seeds, cumin seeds, urad dal, asafetida, and curry leaves. Fry for 1 minute or until the seeds sputter.
Add chopped onion and green chiles and fry until golden brown.
Add chopped tomatoes and fry until mushy.
Stir in turmeric powder, red chili powder, cayenne pepper, black pepper, and salt. Add in water. Simmer for 1-2 minutes (you should start having a nice gravy!).
Mix in potatoes. Cover and let simmer for 5-7 minutes.
1.
Simmer chana dal in a soup pot in