Ingredients with Measurements:
- 1 cup urda (split black gram)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 2 tbsp oil
- Salt to taste
- Water as required
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Wash the urda and soak it in water for 30 minutes.
2. Heat oil in a pressure cooker and add cumin seeds.
3. Once the cumin seeds start to splutter, add chopped onions and sauté until they turn golden brown.
4. Add ginger and garlic paste and sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well.
7. Drain the soaked urda and add it to the pressure cooker. Mix well.
8. Add enough water to cover the urda and add salt to taste. Mix well.
9. Close the pressure cooker lid and cook on high flame until the first whistle.
10. Reduce the flame and cook for another 10 minutes.
11. Turn off the flame and let the pressure release naturally.
12. Open the pressure cooker lid and garnish with fresh coriander leaves.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
High flame for the first whistle, then low flame for 10 minutes.
Serving size:
4 servings
Nutritional information:
Calories: 170 kcal
Fat: 8 g
Carbohydrates: 19 g
Protein: 7 g
Fiber: 5 g
Substitutions for ingredients:
- You can use any other lentil instead of urda.
- You can use tomato puree instead of chopped tomatoes.
- You can use any other oil instead of oil.
Variations:
- You can add vegetables like potatoes, carrots, or peas to the curry.
- You can add coconut milk to make it creamy.
- You can add tamarind pulp to make it tangy.
Tips and tricks:
- Soak the urda for at least 30 minutes to reduce the cooking time.
- Use a pressure cooker to cook the urda quickly.
- Adjust the spice level according to your taste.
Storage instructions:
You can store the leftover urda curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the urda curry in a microwave or on a stove until it is hot.
Presentation ideas:
Serve the urda curry in a bowl with some rice or bread.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with rice, bread, or roti.
Suggested side dishes:
Serve with raita or salad.
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, cook it for a few more minutes.
Food safety advice:
Make sure to wash the urda properly before cooking.
Food history:
Urda curry is a popular dish in North India and is usually served with rice or bread.
Flavor profiles:
Urda curry is spicy and flavorful.
Serving suggestions:
Serve hot with rice or bread.
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