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Stuffed Arbi Leaves in Tomato and Sour Cream Sauce URAD DAL – vegetarian recipe
Stav Kogan

Stuffed Arbi Leaves in Tomato and Sour Cream Sauce URAD DAL BHARA ARBI PATTA

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Servings: 4 servings
Calories: 485
Ingredients Method Nutrition

Ingredients
  

  • 1.25 cups (9.17 oz / 260 g) split urad dal, without skins
  • 0.67 cups (5.41 oz / 160 ml) water (for grinding)
  • 0.5 tsp (0.07 oz / 2 ml) yellow asafetida powder (hing)
  • 0.5 tsp (0.04 oz / 2 ml) freshly ground black pepper
  • 0.5 tsp (0.09 oz / 2 ml) salt
  • 5 large (approx. 14–18 in / 35–45 cm) or 12 small arbi leaves (taro leaves/elephant ears)
  • 10–12 medium (40 oz / 1.25 kg) plum tomatoes, blanched and peeled
  • 1 pinch baking soda
  • 1.25 cups (10 oz / 300 ml) ghee or safflower oil
  • 0.5 tbsp (0.25 oz / 7 ml) cumin seeds
  • 1 tsp (0.18 oz / 5 ml) black mustard seeds
  • 1 tsp (0.11 oz / 5 ml) turmeric
  • 1 tbsp (0.21 oz / 15 ml) ground coriander
  • 0.5 tbsp (0.14 oz / 7 ml) garam masala
  • 0.25 tsp (0.02 oz / 1 ml) paprika or cayenne pepper
  • 1 tsp (0.18 oz / 5 ml) salt (for the sauce)
  • 1.25 cups (10.5 oz / 300 ml) plain yogurt or sour cream
  • 3 tbsp (0.15 oz / 45 ml) finely chopped fresh parsley or coriander (cilantro)
  • The Lasagna Rule: Just like a great lasagna, this dish needs to rest. Once you pull it out of the oven, wait at least 15–20 minutes before cutting into it. This allows the dal to firm up and the layers to set, ensuring clean, beautiful squares for serving.
  • Master the Rib Removal: Don't skip the step of removing the thick central rib from the arbi leaves. If left in, the rib remains tough and stringy even after steaming and frying, which ruins the delicate mouthfeel of the final dish.
  • Monitor Dal Consistency: When grinding your soaked urad dal, add water a tablespoon at a time. The purée should be thick and spreadable—like a stiff hummus. If it's too runny, it will leak out of the leaves during the folding process.
  • Freshness Check: Look for leaves that are vibrant green and flexible. If the edges are yellow or dry, they will crack when you try to fold them into packets for your Urad Dal Bhara Arbi Patta.

Method
 

  1. Clean and wash the urad dal thoroughly, then place it in a bowl and cover with 2 inches (5 cm) of water to soak for 4–6 hours before rinsing and draining again.
  2. Transfer the drained dal to a food processor with 0. 67 cups (160 ml) of water and process for 4–5 minutes until the purée is smooth and fluffy, adding a splash more water only if necessary to keep the blades moving.
  3. Incorporate the asafetida, black pepper, and 0. 5 tsp (2 ml) of salt into the dal purée, mixing well and dividing the paste into equal portions based on the number of leaves you have prepared.
  4. Blanch the trimmed leaves in boiling water with a pinch of baking soda for 4–5 minutes to remove bitterness, then rinse in cold water and set aside.
  5. To assemble the packets, lay a leaf (or half a large leaf) lighter-side down and spread an even layer of dal purée (0. 125–0. 25 inch / 3–6 mm thick) over the surface, leaving a 0. 5-inch (1. 5 cm) border.
  6. Fold the leaf in half lengthwise, spread another layer of purée on top, and fold again into quarters to form a small, square packet, patting gently to ensure the dal is evenly distributed.
  7. Steam the prepared packets in a steamer for 15 minutes, then allow them to cool (you can refrigerate them for up to 8 hours at this stage if making ahead).
  8. Heat the ghee or oil in a large frying pan over moderately high heat and fry the packets in a single layer for 5–6 minutes per side, pressing down with a slotted spoon until they are richly browned and crisp.
  9. Remove the fried packets to a strainer to drain, then cut each one into 1. 5-inch (4 cm) squares and arrange them in a single layer in a buttered baking dish.
  10. Use the remaining oil in the pan to fry the cumin and mustard seeds until the mustard seeds pop, then add the tomato pulp, sliced tomatoes, turmeric, coriander, garam masala, paprika, and salt.
  11. Simmer the tomato sauce for 15 minutes before pouring it over the arranged leaf squares and spooning the yogurt or sour cream across the top.
  12. Bake the dish in a preheated 350°F (180°C) oven for 25 minutes until the top is beautifully browned, then let it rest for 15 minutes to firm up before serving garnished with fresh herbs.

Nutrition

Calories: 485kcalCarbohydrates: 29gProtein: 12gFat: 32g

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