As much as I enjoy cooking, there are days once I need a meal to come together with little fuss. Dal soups and curries are usually a quality preference. Nourishing and warming, frequently such clean arrangements are the last comfort meals. Soothing and modestly spiced with a lemony undertone, this creamy urad dal pairs well with basmati rice. To get dressed the meal up a chunk more, do not forget serving the dal with cracked black pepper rice.
Any dal may be used in location of the urad dal, consisting of chana, toor or mung dal. Each dal is one of a kind and will alternate the feel and flavor of any dal dish made, so experimenting with various lentils from the pantry will result in a distinctive flavor experience each time. Though I prepare dinner with toor dal more frequently, I used urad dal due to the precise and creamy texture it imparts to curries and soups. In its split and skinless form, it is a as an alternative moderate dal that works nicely with Indian flavors.
More urad dal recipes from Lisa's Kitchen to try:
Urad Dal with Toor Dal and Spinach and Parsley
Urad Dal with Spices
Mung Bean and Urad Dal Curry
Fennel-Flavored Urad Dal Soup
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