Vigna mungo, the black gram, urad bean, minapa pappu, mungo bean or black matpe bean (māṣa) is a bean grown in the Indian subcontinent. Like its relative, the mung bead, it has been reclassified from the Phaseolus to the Vigna genus. The product sold as black lentil is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil. It should not be confused with the much smaller true black lentil (Lens culinaris).
Urad dal, also known as Split Black Gram, is one of the famous lentils used in the southern part of Asia, especially in Indian cuisine. Rich in protein, fat, and carbohydrates, urad dal is brimming with many health benefits. Moreover, urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women, and you why you ask? This simple lentil is full of iron, folic acid, calcium, magnesium, and potassium, which makes this dal a perfect health package for pregnant women. Other than its health benefits, urad dal is also known to please everyone’s taste palettes. Urad dal is easy to prepare and can be eaten as a side dish also. It is also extensively used in various culinary preparations such as dosa, Papas, and vada.
Urad dal is very nutritious and is also used in Ayurvedic medicines. The ayurvedic term for urad dal is ‘masha.’ There are many health benefits of split black gram including its ability to aid in digestion, boost energy, improve the skin health, and many others.
Dal Makhani
Equipment
- Pressure Cooker, Kadai Pan
Ingredients
Soak Over Night
- 1 cup Black lentils
- 1/4 cup Red kidney beans
- 4 cups Water for the pressure cooker
Gravy
- 1 tbsp Butter Use oil for vegan
- 1 tbsp Ghee Use oil for vegan
- 1 tbsp Ginger paste Or fresh grated
- 1 cup Tomato puree Or five fresh chopped tomtoes
- 1 tsp Kashmiri red chili powder
- 1 tsp Garam masala
- 2 cups Water
- 1 tbsp Butter Omit for vegan, or use vegan butter
- 1 tsp Kasoori methi (dried fenugreek leaves) Rubbed to release fragrance
- 1/4 cup Heavy cream Coconut cream, or vegan substitute of your choice.
Instructions
Prepare the lentils and beans
- Wash and pick clean the black lentils and kidney beans. Cover with water and set aside to soak at least 8 hours or overnight. The older the beans, the longer you'll need to soak them.
- After the lentils and beans have soaked, drain them and add to a pressure cooker and cover with 4 cups of water. Cook on medium heat for 8 whitsles. Remove, from the heat and allow to cool a bit so you can open the pressure cooker. While waiting for the beans to cool, you can prepare the Makhani gravy.
Prepare the gravy
- Heat the butter and ghee in a large kadai pan. Add the ginger paste and stir to cook for a few seconds. Then add the tomato paste, stirring to mix. Finally, add the spices – chili powder and garam masala and cook for a few mintues.
- When the pressure cooker is opened, mash the beans and lentils a bit with a potato masher or fork. The should mash easily. They need to be very soft for this dish.
- Add the semi-mash beans and lentils to the tomato gravy mixture and cook on very low heat for about 2 – 2.5 hours. The longer the more flavoraful. Keep stirring occasionaly and checking to see that it doesn't burn on the bottom. Add 1/2 cups of water at a time to keep the consitency good and keep the dal from sticking and burnig on the bottom. You may even want to cover the kadai pan for part of the cooking process.
- Remove from heat; add the heavy cream, more butter and rubbed kasoori methi. Stir to mix and serve.
Nutrition
Lockdown Lunch #73 – Basmati rice, refried Chana Dal and freshly made Dal Makhani. Fresh lime soda on the side.
