PORTLAND CEMENT CEM I 42.5 R
Urud Whole Black (Black Matpe Beans Polished)
Also called Black Beluga Lentils. Whole Urad dal/dahl is used more like a chili or stew than a
soup or dal/dahl. These lentil-like beans have black skins covering creamy white interiors.
Whole urad dal/dahl derive their strong, rich, earthy flavor from the black skins. and have an
uncanny ability to absorb flavors. Best when soaked for about 4 hours or overnight. All natural.
Friend of the heart. Diets rich in whole grain foods and other plant foods low in total fat,
saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Whole Urad Dal Chili or Mah ki Dal from the North Indian State of Punjab
1 cup mah dal (black lentils or whole urad dal)
6 cups water
1 fresh green chili chopped
3 tablespoons ghee or vegetable oil
1 inch ginger, peeled and chopped into tiny pieces
2 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon cumin seeds
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon heavy cream (optional - makes it more digestible and boosts the protein in the dish)
Juice of one lime
cilantro leaves to garnish
Wash the dal in several changes of water. Drain and add the water. Add salt, coriander powder
and half of the ginger; cook on low heat for 2 - 3 hours or pressure cook for 30 minutes.
Meanwhile, heat the oil, add remaining ginger, chili, and fry until golden brown. Add the cumin
and pepper and stir. Pour this mixture into the dal and simmer for at least another 30 minutes.
Add heavy cream and simmer until the lentils are thoroughly soft. Add lime juice, Stir. Garnish
with cilantro leaves before serving.