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Recipe submitted by jmni@midway.uchicago.edu (Jill M. Nicolaus)

Urad Dal With Soy Yogurt

Ingredients (use vegan versions):

    1/2 tablespoon garlic chutney (see below)
    1 cup urad dal
    5 cup water
    1 cup plain soy yogurt
    1/4 tablespoon turmeric powder
    1 tablespoon salt
    2 tablespoon fresh lemon juice
    optional fresh coriander leaves

Directions:

(The urad dal gives this dish a distinctive flavor, so, while it may be possible to substitute another sort of lentil, such substitution will produce a very different dish.)  The urad dal, sometimes spelled udud or ured, is formed from a small black urad bean which is first skinned and then split in half. The split urad bean has a dusty white color, and in India it is also ground into a flour and used to make several types of snacks.

Garlic chutney:

make a paste of:

Ingredients (use vegan versions):

    1 clove garlic, very finely chopped
    1/2 tablespoon cayenne
    1/8 tablespoon coriander powder
    1/8 tablespoon cumin powder

Directions:

Mix 1 c. water with the plain soy yogurt and beat with a fork until smooth.  to this add the turmeric powder and the 1/2 t. of garlic chutney.  Beat again to make an evenly smooth liquid and et the bowl aside for a moment.

In a medium-size pot, bring 4 c. water and the salt to a boil.  While you are waiting for the water to boil, clean the urad dal under running water and drain.  When the water boils, add the drained urad dal.  Bring the water and dal to another boil and cook uncovered for 10 min.  Stir once, cover the pot and lower the heat to between low and medium.  Cook the dal for 20 min. until its grains are easily mashed when pressed between two fingers.  Remove the covered pot from the heat and let stand for 10 min.  Add the soy yogurt mixture, stir once and return the pot to low heat.  Simmer for 10 more min., stirring frequently.  By this time the soy yogurt will have combined with the dal to form a thick sauce-like mixture.  Turn the heat off and stir in the fresh lemon juice.  If you like, top this with some finely chopped fresh coriander leaves.

Serves 4-6.

This recipe is from _Flavors of India_: Recipes from the Vegetarian Hindu Cuisine_, by Shanta N. Sacharoff, reprinted without permission.  Comments in parentheses are mine, and I've paraphrased some portions.

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