Serves: 4
Total Calories: 127

1 1/4 cups white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water
3 1/2 to 4 cups water
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 1/2 tablespoons fresh lemon juice, or more to taste
1/2 cup finely chopped fresh cilantro, includig fresh stems
2 tablespoons vegetable oil
1 teaspoon ghee (optional)
1 1/2 teaspoons cumin seeds
1 small onion, finely chopped
2 tablespoons peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon minced red bell pepper
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika

1. Soak the dal in water to cover by 2 inches, about 2 hours. Then place the dal, 3 1/2 cups water, turmeric, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining water, if needed, and simmer until each bean is soft but not broken and very little water remains in the pan, about 15 minutes. Carefully, mix in the lemon juice and cilantro and transfer to a serving bowl. Cover and keep warm.

2. Heat the oil (and ghee, if using) in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion, reduce the heat to medium, and cook until golden, about 4 minutes.

3. Add the ginger, green chili pepper, and bell pepper and stir about 1 minute. Add the coriander, cumin, and paprika, stir a few seconds, and add to the dal. Swirl lightly to mix, with parts of it visible as a garnish. 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: 127
Calories from Fat: 63

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Basic South Indian Soupy Split Pigeon Peas
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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
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Dry-Cooked Green Split Peas
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