Sometimes a mild Indian meal with cut up dal is simply the issue I crave. I adore the creamy texture and mellow but particular flavor of urad dal blended with toor dal and smoky, fragrant spices. Fresh fenugreek is a have to in this dish and it become a pride to find some at my local Indian grocery keep. It imparts a slight bitterness and pepperiness however a quite desirable and subdued assessment to the tomato and spice components of the dal. I served it with warm white basmati rice, but it truly could go nicely with naan or some other Indian flat bread and a side vegetable dish to complete the meal.
I'm reposting this recipe from the information with a few updated pix and revisions.
More urad dal recipes from Lisa's Vegetarian Kitchen:
Urad Dal with Tomatoes
Fennel Flavoured Ural Dal Soup
Urad Dal with Tomatoes, Spices and Coconut
Audio Accompaniment: Arc of Passion 
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