Dish of Urad Beans with Tomato
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Urad Beans with Tomato


India   -   Sabut Urad Lajawab
Serves:
Effort:
Sched:
DoAhead:  		 4 w/rice
**
7-1/2 hrs
Yes		 This mild but very tasty recipe is a fine wet accompaniment to a dry dish such as Masala Potatoes or serve it alone with rice or bread as a vegetarian main dish.

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Urad Beans (1)
Turmeric
Salt
Water
Tomatoes, ripe
-- Spices
Cumin seeds
Coriander seeds
Chili, dry red (2)
Salt
-- Aromatics
Garlic
Ginger Root
Garam Masala (3)
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Fenugreek Leaf (4)  
Butter
Lime Juice
Oil (ghee)
Do-Ahead   -   (7 hrs - 5 min work)
  1. Wash URAD BEANS and soak 6 hours in water to cover.
  2. In a deep saucepan bring Urad Beans, TURMERIC and Salt to a boil, uncovered, in 2 cups Water. Cover and simmer slowly 1 hour or until tender.
PREP   -   (45 min)
  1. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop very fine, but not food processor fine.
  2. Separately dry toast CUMIN and CORIANDER until fragrent. Dry toast DRY CHILI until somewhat darkened. Let all cool. Mix all Spices items and grind to powder.
  3. Crush GARLIC and chop fine. Slice GINGER very thin, cut slices into threads, chop threads fine. Mix both with Garam Masala and ground Spices.
  4. Squeeze LIME JUICE. Crush or chop Fenugreek Leaves coarse. Mix all with BUTTER.
RUN   -   (20 min)
  1. Heat OIL, stir in Ginger Mix and fry a minute or two until fragrant.
  2. Stir in Tomatoes and Beans, bring to a boil and simmer a few minutes.
  3. Stir in Lime Juice / Butter Mix, adjust water if needed, check salt to taste and simmer 10 minutes.
NOTES:

  1. Urad Beans:

      [Black Gram]   These are tiny black beans, about the size of Mung Beans, available from markets serving an Indian community. For details see our Urad Beans page.

  2. Chili, Red Dry:

      The common Japones will do fine here. For details see our Indian Chilis. page.

  3. Garam Masala:

      This is a "standard" spice mix that varies widely from one region to another, and less widely from one household to another within each region. Use of Fenugreek Leaves in this recipe is typical of northwest and central west India, so suggests Garam Masala, Punjab or Garam Masala - CKP

  4. Fenugreek Leaves:

    This can be 1 t dry, or 4 t fresh. For details see our Fenugreek page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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