Photo by Nassima Rothacker
Pulses are such an important part of Indian meals. They are so wholesome, comforting and simple, yet they taste amazing. This urad dal is a bit different from many dals as it is quite thick, which is why it’s usually served with flatbreads such as naan or chapati rather than rice. My mum used to serve it with crispy hot parathas and raita on the side. Urad dal is white or cream-colored, but it’s actually made from black lentils, which have been split and skinned. The taste is very different from whole black lentils and these cook more quickly, too.
This recipe was excerpted from 'Chetna's Healthy Indian: Vegetarian' by Chetna Makan. Buy the full book on Amazon.
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