My cinematographer friend, Yadubara Das, was part of a small traveling party that accompanied Srila Prabhupada to Rishikesh in May 1977. Though Srila Prabhupada’s health was not good on this trip, he took the time to show Yadubara how to make this urad dal . Since the recipe was spoken rather than demonstrated, the measurements given are mine, as is the addition of the fresh ginger and herb. It is important that the dish be highlighted with the heat from red chili and the flavor of asafetida—two musts in many urad dal recipes from Rajasthan.
This is a good, simple, medium-consistency dal that requires up to 1½ hours of cooking time but very little attention—so little that you can make it on the side while you are cooking the rest of the meal. This protein-rich dal packs even more power when served with rice, bread and yogurt. For a special meal, you might also try it with Piquant Lemon Rice and Zesty Mashed Potatoes .
Preparation time (after assembling ingredients): 10 minutes
Cooking time: 1½ hours
Serves: 4 or 5
• ⅔ cup (145 g) split urad dal , without skins
• 6 cups (1.5 liters) water
• ½ teaspoon (2 ml) turmeric
• 3 tablespoons (45 ml) ghee or vegetable oil
• 3 medium-sized tomatoes, each cut into 8 piece s
• 1¼ teaspoons (6 ml) salt
• 1½ teaspoons (7 ml) scraped, finely shredded or minced fresh ginger root
• 1¼ teaspoons (6 ml) cumin seeds
• 1–2 whole dried red chilies broken into bits (use as desired)
• ¼–½ teaspoon (1–2 ml) yellow asafetida powder ( hing) *
• 2 tablespoons (30 ml) minced fresh parsley or coarsely chopped coriander
• This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths .
1. Sort, wash and drain the split urad dal as explained on our blog.
2. Bring the water, turmeric and a dab of the ghee or oil to a boil in a heavy 3-quart/liter nonstick saucepan over high heat. Stir in the dal and again bring to a boil.
3. Reduce the heat to moderately low, cover with a tight-fitting lid and gently boil for about 30 minutes. Add the tomatoes. Cover and continue cooking for 1 hour or until the dal is soft and fully cooked. Remove from the heat, uncover, add the salt and stir.
4. Heat the ghee or oil in a small pan over moderate to moderately high heat. When it is hot, add the ginger root, cumin seeds and red chili in rapid succession. Fry until the cumin seeds and chili turn brown. Add the asafetida powder, and after just 1–2 seconds quickly pour the fried seasonings into the dal . Immediately cover and allow the seasonings to soak into the dal for 1–2 minutes.
5. Add the parsley or coriander, stir and serve.
