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Masala Urad Dal (SPICY!!)

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Masala Urad Dal (SPICY!!)                                           Serves: 2-4


1 cup Urad (white) daal

1 tomato, diced

2 Green chilies, chopped

½ tsp. Turmeric powder

1 Onion, sliced

1 tsp. Cumin seeds

1 tsp. Ginger, grated

½ cup Coriander leaves, finely chopped

2 Whole cloves

1 Bay leaf

1 tsp. Lemon juice

½ tsp. Red chili powder

Garam masala – a small pinch (this is a spice mixture, recipe can be found below)

2 tsp. Oil

Salt – to taste



  1. Clean the urad dal removing any stones etc. Now wash it properly and soak in water for 15 minutes.
  2. Take the urad dal in a cooking pan and boil it along with 5 cups of water until the urad dal is soft. Make sure that the urad dal should not become pasty. When the urad dal is cooked and soft, remove the water and keep the dal aside.
  3. Heat oil in a skillet, when the oil is hot, add bay leaves, cloves and cumin seeds and fry for a minute.
  4. When the cumin seeds starts splutter, add sliced onion, chopped green chili and grated ginger and stir-fry till the mixture is golden brown.
  5. Now add tomato and fry till the tomatoes are soft.
  6. When the tomatoes are soft, add turmeric powder, chili powder and salt and fry for few seconds.
  7. Now add the cooked urad daal and lemon juice; mix it very gently to make sure that urad dal doesn’t become pasty.
  8. Your masala urad dal is ready, sprinkle a small pinch of garam masala; garnish with coriander leaves and serve hot with rice, roti or chapattis.




4 tbsp.  coriander seeds

1 tbsp.  cumin seeds

1 tbsp.  black peppercorns

1 ½ tsp. black cumin seeds

1 ½ tsp. dry ginger

¾ tsp. black cardamom (3-4 large pods approx)

¾ tsp. cloves

¾ tsp. cinnamon (2 X 1” pieces)

¾ tsp. crushed bay leaves



Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger; until they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.

When the spices are roasted turn off the heat and allow them to cool.

Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.

Grind them all together, to a fine powder in a clean, dry coffee grinder.

Store in an air-tight container in a cool, dark place.



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