Still Life with Tomatoes: Urad Dal with Tomatoes

[Guest guest]

This is one of my favourite recipes and the book it’s from is brilliant.

The dal is so easy and tastes much nicer than you’d think from the

relatively short list of ingredients.

Jo.

 

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " December 27, 2000 " >

<Summ>

<Nam>

Urad Dal with Tomatoes (Urad Tamartar Dal)

</Nam></Summ>

<RcpE name= " Urad Dal with Tomatoes (Urad Tamartar Dal) " author= " Yamuna

Devi " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Urad Dal with Tomatoes (Urad Tamartar Dal)

 

Recipe By :Yamuna Devi

Serving Size : 4 Preparation Time :0:10

Categories : Beans & Lentils Savoury

Soups & Stews Spices

Tried Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 c split urad dal -- (145g) without skins

6 c water -- (1.5 l)

1/2 tsp turmeric -- (2 ml)

3 tbsps ghee -- (45 ml) or vegetable

3 med tomatoes -- each cut into 8 piec

1 1/4 tsps salt -- (6 ml)

1 1/2 tsps fresh ginger root -- (7 ml) scraped, fine

1 1/4 tsps cumin seeds -- (6 ml)

1 whole dried red chili -- (1-2) broken into bi

1/4 tsp yellow asafetida powder -- (1/4 - 1/2 tsp, 1-2

2 tbsps minced fresh parsley -- (30 ml) or coarsely

 

Cuisine:

" Indian "

Source:

" Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking "

S(ISBN):

" 0-89647-020-2 "

Copyright:

" 1987 by Yamuna Devi "

T(Cooking Time):

" 1:30 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 113 Calories (kcal); 11g Total Fat; (79% calories from fat); 1g

Protein; 5g Carbohydrate; 26mg Cholesterol; 690mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : My cinematographer friend, Yadubara Das, was part of a small

traveling party that accompanied Srila Prabhupada to Rishikesh in

May 1977. Though Srila Prabhupada's health was not good on this

trip, he took the time to show Yadubara how to make this urad dal.

Since the recipe was spoken rather than demonstrated, the

measurements given are mine, as is the addition of the fresh

ginger and herb. It is important that the dish be highlighted

with the heat from red chili and the flavor of asafetida - two

musts in many urad dal recipes from Rajasthan.

This is a god, simple, medium-consistency dal that requires up to

1 1/2 hours of cooking time but very little attention - so little

that you can make it on the side while you are cooking the rest of

the meal. This protein-rich dal packs even more power when served

with rice, bread and yogurt. For a special meal, you might also

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:10 " />

<CatS>

<CatT>

Beans & amp; Lentils

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Soups & amp; Stews

</CatT>

<CatT>

Spices

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " split urad dal " unit= " c " qty= " 2/3 " >

<IPrp>

(145g) without skins

</IPrp>

</IngR>

<IngR name= " water " unit= " c " qty= " 6 " >

<IPrp>

(1.5 l)

</IPrp>

</IngR>

<IngR name= " turmeric " unit= " tsp " qty= " 1/2 " >

<IPrp>

(2 ml)

</IPrp>

</IngR>

<IngR name= " ghee " unit= " tbsps " qty= " 3 " >

<IPrp>

(45 ml) or vegetable oil

</IPrp>

</IngR>

<IngR name= " tomatoes " unit= " med " qty= " 3 " >

<IPrp>

each cut into 8 pieces

</IPrp>

</IngR>

<IngR name= " salt " unit= " tsps " qty= " 1 1/4 " >

<IPrp>

(6 ml)

</IPrp>

</IngR>

<IngR name= " fresh ginger root " unit= " tsps " qty= " 1 1/2 " >

<IPrp>

(7 ml) scraped, finely shredded or minced

</IPrp>

</IngR>

<IngR name= " cumin seeds " unit= " tsps " qty= " 1 1/4 " >

<IPrp>

(6 ml)

</IPrp>

</IngR>

<IngR name= " dried red chili " unit= " whole " qty= " 1 " >

<IPrp>

(1-2) broken into bits (use as desired)

</IPrp>

</IngR>

<IngR name= " yellow asafetida powder " unit= " tsp " qty= " 1/4 " >

<IPrp>

(1/4 - 1/2 tsp, 1-2 ml) (hing)*

</IPrp>

</IngR>

<IngR name= " minced fresh parsley " unit= " tbsps " qty= " 2 " >

<IPrp>

(30 ml) or coarsely chopped coriander

</IPrp>

</IngR>

<Natn>

Indian

</Natn>

<Srce>

Lord Krishna & apos;s Cuisine: The Art of Indian Vegetarian Cooking

</Srce>

<AltS label= " ISBN " source= " 0-89647-020-2 " />

<CpyR>

1987 by Yamuna Devi

</CpyR>

<AltT label= " Cooking Time " elapsed= " 1:30 " />

<Note>

My cinematographer friend, Yadubara Das, was part of a small traveling party

that accompanied Srila Prabhupada to Rishikesh in May 1977. Though Srila

Prabhupada & apos;s health was not good on this trip, he took the time to show

Yadubara how to make this urad dal. Since the recipe was spoken rather than

demonstrated, the measurements given are mine, as is the addition of the

fresh ginger and herb. It is important that the dish be highlighted with

the heat from red chili and the flavor of asafetida - two musts in many urad

dal recipes from Rajasthan. & #013; & #010;This is a god, simple,

medium-consistency dal that requires up to 1 1/2 hours of cooking time but

very little attention - so little that you can make it on the side while you

are cooking the rest of the meal. This protein-rich dal packs even more

power when served with rice, bread and yogurt. For a special meal, you

might also try it with Piquant Lemon Rice and Zesty Mashed

Potatoes. & #013; & #010; & #013; & #010;*This amount applies only to yellow Cobra

brand. Reduce any other asafetida by

three-fourths. & #013; & #010; & #013; & #010;Jo & apos;s note: This is very yummy.

The only thing I change is to halve the amount of water to make it a

thickish soup. I use Vandevi brand asafetida, which is diluted with wheat

and rice flours and turmeric and so is OK to use in this recipe.

</Note>

</RcpE></mx2>

 

_______________________

Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.