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Title: Urad Dal (Black Lentil Dal)
Categories: Indian
Yield: 6 Servings

2 c Whole urad dal (400 g);
-soaked 6-8 hours, drained
-and rinsed
6 c Water
2 ts Salt; or to taste
1 tb Coconut or neutral flavored
-oil
1 lg Onion; small dice
4 cl Garlic; minced
2 tb Fresh ginger (1-1/2");
-minced
1 Chile; up to 2, minced,
-seeded if desired
1 tb Curry powder
1 ts Garam masala
1 1/2 c Tomatoes; diced -OR-
15 oz Can diced tomatoes
1/2 c Shredded coconut
1/4 c Lemon juice; fresh squeezed
1/2 c Cilantro; chopped
Basmati rice; for serving

Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A refreshingly gingery and curry spiced black lentil (urad) dal. This
recipe is easy to make, has a pantry friendly ingredient list, and is
super healthy!

Cook the lentils:

In a large stock pot, add soaked and rinsed lentils and 6 cups of
water. Add 2 ts of salt and bring to a boil. Lower the heat to a
simmer and then cook partially covered for 30 minutes.

Meanwhile, heat a large skillet over medium heat. Melt the oil, and
add the onion and a pinch of salt. Sauté for 7-9 minutes, or until
the onions are golden and translucent. Add the garlic, ginger, and
chiles and sauté an additional 1-2 minutes. Add the curry powder and
garam masala and stir to coat, for about 30 seconds. Remove from heat.

When the lentils are soft, add the tomato, shredded coconut, and the
onion mixture to the pot. Bring to a simmer and cook another 5-10
minutes uncovered, until desired consistency. If at any point the dal
gets too dry, you can always add more water.

Squeeze in lemon juice, taste, adjust seasoning if desired. Add the
cilantro to garnish, and serve hot with basmati rice.

Notes:

To cook the urad dal using a pressure cooker: skip the soaking,
combine the sorted and rinsed lentils to the pressure cooker with the
water and salt. Cook on high pressure for 25 minutes and allow it to
release pressure naturally for at least 15 minutes.

Recipe by Eva Agha

Recipe FROM:
<https://www.thecuriouschickpea.com/black-lentil-urad-dal/>

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