Serves: 4
Total Calories: 273

1/4 teaspoon Kashmiri Garam Masala or garam masala
1 1/4 cups black urad beans (saabut urad dal), sorted and washed in 3 to 4 changes of water
5 to 6 cups water
1 teaspoon salt, or to taste
1 tablespoon unsalted butter, at room temperature
1 cup nonfat plain yogurt, whisked until smooth
1 tablespoon ground fennel seeds
1 teaspoon ground ginger
1/4 teaspoon ground turmeric

1. Soak the dal overnight in water to cover by 2 inches. Meanwhile prepare the kashmiri garam masala. When ready, drain and place the dal in a large saucepan. Add 5 cups water and salt, cover the pan, and boil over high heat about 5 minutes. Reduce the heat to medium-low and continue to cook until the dal is soft and very little water remains in the pan, about 1 1/2 hours. If the dal softens sooner, uncover and cook over high heat until most of the water evaporates. Add more water if the dal dries out sooner.

2. Add the butter, yogurt, fennel seeds, ginger, and turmeric and bring to a boil over high heat, stirring constantly to prevent the yogurt from curdling. Reduce the heat to medium-low, cover the pan, and simmer until each bean bursts open to reveal its white interior and starts to break apart, 25 to 30 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 273
Calories from Fat: 28

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