Monday, October 13, 2008

Maanh Sabat

I always saw a huge black urad packet at the Indian stores so I wasn't sure if I could make justice to the whole packet. Last week, to my pleasant surprise, there was a small packet which I grabbed greedily!! and here's what I made.

Serve it with paratha, naan or jeera rice.

Maanh Sabat
Whole Black Urad Curry
Ingredients
1/2 cup Whole black Urad beans
1 cup water
3 cloves garlic, minced
1/2" ginger, minced
1 green chili, minced

Salt to taste

Tempering
1 tsp oil
1 tsp ghee
1/2 tsp cumin seeds
1 red chili, halved
1/2" ginger, peeled & slivered
A pinch of garam masala
A pinch of asafoetida

Garnish
1 tbsp milk

Method
1. Soak whole urad beans in water for about 2-4 hours.
2. Drain. Add ginger, garlic, green chilies and 1 cup water. Pressure cook for about 3-4 whistles.
3. Pour the cooked beans in a saucepan. Add 1 cup water & salt. Bring to boil.
4. While the curry is simmering, heat another saucepan. Add ghee and oil and the remaining ingredients for tempering.
5. Add the sizzling oil in the curry and cover with a lid. Switch off the gas.
6. Just while serving, stir in milk.

Note -
1. You can substitute black urad daal or white urad daal.
2. For a richer taste, use heavy cream for garnish and use only ghee for tempering.
3. For a low calorie version, fat free evaporated milk can be used instead of heavy cream for garnish.

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