Serves: 4
Total Calories: 131

1 cup split black urad beans (chilkae vaali urad dal), sorted and washed in 3 to 4 changes of water
1/3 cup , yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
1 tablespoon peeled minced fresh ginger
1 to 2 fresh green chili pepper, such as serrano, minced with seeds
4 black cardamom pods, crushed lightly to break the skin
1 stick cinnamon (1-inch), broken lengthwise
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
4 1/2 to 5 cups water
2 tablespoons vegetable oil
1 small onion, finely chopped
1 (1-inch) piece fresh ginger, peeled and cut into thin matchsticks
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon Garam Masala
1/2 cup finely chopped fresh cilantro, including soft stems

1. Place the dals, minced ginger, green chili peppers, cardamom pods, cinnamon, turmeric, salt, and 4 1/2 cups water in a pressure cooker, Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, cover, bring up the pressure and cook under pressure another 25 to 20 seconds. Or, cover and boil until soft, about 30 minutes, adding water if needed. Transfer to a serving dish, cover, and keep warm.

2. Heat the oil in a small saucepan over medium-high heat and cook the onion and ginger matchsticks until golden, 3 to 5 minutes. Add the coriander and cumin, stir a few seconds, then remove from the heat and add the paprika. Lightly swirl everything into the dal, with parts of it visible as a garnish. Sprinkle the garam masala and cilantro 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: 131
Calories from Fat: 65

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* Dried Beans, Lentils, and Peas
Basic South Indian Soupy Split Pigeon Peas
Black Beans in Traditional Curry Sauce
Black Chickpeas with Chickpea Masala
Black Chickpeas with Sizzlilng Ginger and Cumin Seeds
Black Urad Beans in a Slow Cooker
Black-Eyed Peas in Yogurt Curry
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Chickpeas in Traditional Curry Sauce
Chickpeas with Ginger, Garlic, and Chaat Masala
Chickpeas with Spinach and Potato Wedges
Chutney Chickpeas with Tamarind
Classic Kidney Bean Curry with Onions
Classic No-Onion Kidney Bean Curry
Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
Dry-Cooked Red Lentils with Cumin Seeds
Falguni's Gujarati Split Pigeon Peas
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