Urad (sabut) U.P. Style
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| Urad |
3 C 1. 3, Cups Sabut Urad
2. 2. 2 Tablespoon Mustard oil
3. 3. 3 tablespoon full Crushed Sabut Saunth (dried ginger)
4. 4. 8-10 Black Cardamom
5. 5. 6-7 one inch sticks of cinnamon
6. 6. 1 teaspoon cloves (Laung)
7. 7. 2 Teaspoon whole (bit crushed) Black Pepper
8. 8. Salt to taste
9. 9. 1 teaspoon red chilly powder
10 10. 2 Tablespoon ginger powder
11 11. 2 Tablespoon Cumin Seeds (Jeera)
12 12. 5-6 Whole Red Chilies
15 13. 4 Table Spoon Ghee
14. Few pinches Hing (Asafoetida)
15. 15. 2 Mint twig
Method:
Wash and pressure cook Urad in sufficient water i.e. about 7 cups. Add to Urad item
Nos. 2,3,4,5,6,7,8. Give 14-15 whistles of pressure cooker. Remove from fire and
leave Urad as it is in cooker for 40 minutes. Open cooker, add the ginger powder to
Urad and mix well. Check the consistency of the Urad mix,(neither very thin nor very
thick) If its dry mix water and boil, if too thin , reduce water on fire.
Tempering:
Heat a saucepan, add the Ghee, when Ghee is hot put the whole chilies.
Keep stirring till chilies are bit blackish and crispy. Take them out and
keep aside. Put cumin seeds to Ghee to fry dark. Add the Chillie
powder and hing close fire, so that chillie and hind get fried and
not loose their effect or taste. Serve the Urad in dish and pour
this tempering over. Arrange the fried chillies in centre decorate
a mint twig to beautify the dish..Serve hot.
Good recommended associates are Boiled Rice, Roti, Boondi Ka Raita
and onion rings (with lemon juice and salt)..
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| Urad with Chawal |
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| Urad with Roti |
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