Recipes using Whole Black Gram

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    Recipe (idli):

      • Ingredients:

       

      • 2 cup parboiled rice
      • ¼ poha
      • ½ cup whole urad dal
      • ¼ tsp fenugreek seeds(methi dane)
      • 1 tsp oil
      • Salt to taste

       

      • Steps:

      • In a bowl or pan take 2 cups of parboiled rice.
      • Rinse the rice, ¼ poha, ½ cup urad dal, and ¼ teaspoon of fenugreek seeds. Drain all the water and keep it aside.
      • Mix very well and keep aside covered to soak for 4 to 5 hours into water.  
      • Then everything grinds in the mixer. Add water and continue to grind and add some salt.
      • Cover the bowl or container with a lid and keep the batter in a warm place. It should be left undisturbed for 8 to 9 hours.
      • The batter is ready in next morning.
      • Grease the idli mold with oil. Gently and lightly swirl the batter. Now with a spoon pour portions of the batter in the greased idli molds.
      • When done this process remove the idli mold from the cooker.
      • Finally, idli is ready.

      1. Dry Urad Dal Recipe
    1. Ingredients :
      • 2 tablespoons oil
      • 1 pinch of asafoetida (hing)
      • 1 cup whole urad dal 
      • ½ teaspoon turmeric powder (Haldi)
      • 1 or 2 green chilies (Hari Mirch)
      • ⅛ teaspoon red chili powder (Lal Mirch powder) or 2 to 3 pinches
      • ¼ cup water
      • salt as required
      • ¼ teaspoon garam masala
      • Some chopped coriander leaves.

    2. Steps :

    3. Soaking Urad Dal:
      • Rinse 1 cup urad dal a few times in water and then soak urad dal in enough water for 4 hours. 
      • After 4 hours, drain all the water. Rinse the urad dal very well in freshwater. Drain and keep the urad dal aside.

    4. Making Sukhi Urad Dal:
      • Heat 2 tablespoons oil in a 2-liter pressure cooker. Keep the flame to a low and then add 1 pinch of asafoetida(hing). Mix well. 
      • Next, add the urad dal. Mix well.
      • Now add ½ tsp turmeric powder, 1 or 2 green chilies (chopped or slit), and ⅛ teaspoon red chili powder. 
      • Mix again very well and season with salt.
      • Add ¼ cup water. Mix again.
      • Cook the urad dal in a pressure cooker on a low to medium-low flame or sim for about 7 minutes or 2 whistles.
      • Once the pressure settles down, open the lid and check the urad dal. 
      • Add ¼ teaspoon garam masala powder. Mix again.
      • Serve sukhi urad dal with rotis or phulkas. Garnish with some coriander leaves. 
      • Also, do squeeze some lemon juice on top while having dry urad dal.



      1. Urad dal kachori :

      •  Ingredients:
      • For Urad Dal Kachori Cover
      • 1 cup all-purpose flour
      • 1 cup whole wheat flour
      • ½ teaspoon baking powder
      • ½ teaspoon salt
      • 3 tablespoons ghee
      • ⅓ cup water or add as required
      • For Urad Dal Kachori Filling
      • ½ cup urad dal - soaked for 3 to 4 hours or overnight
      • 3 tablespoons water for grinding urad dal, grind to a semi-fine paste
      • 1.5-inch ginger or 1 teaspoon finely chopped ginger
      • 2 green chilies or 1 teaspoon finely chopped green chili
      • ½ tablespoon ghee
      • ½ teaspoon cumin seeds
      • ¼ teaspoon turmeric powder
      • ½ teaspoon red chili powder
      • ½ teaspoon coriander powder
      • ½ teaspoon crushed fennel seeds (fennel powder)
      • 1 teaspoon amchur powder (dry mango powder)
      • a pinch of asafoetida (hing)
      • salt as required
      • oil for deep frying



      •      Steps:
      • Making Dough
      • In a mixing bowl or pan take 1 cup all-purpose flour, 1 cup whole wheat flour, ½ teaspoon baking powder, and ½ teaspoon salt.
      • Mix very well with a spoon or wired whisk.
      • Then add 3 tablespoons ghee. You can also add 3 tablespoons of oil.
      • Rub the fat in the flours with your fingertips and mix very well.
      • You should get a breadcrumb-like texture in the flour. 
      • Then add water in parts. begin to knead.
      • Add enough water to make a smooth soft dough. Cover with a moist cloth and keep aside for 30 minutes.

        • Making Urad Dal Filling For Kachori
        • Rinse a couple of times and then soak ½ cup urad dal in enough water for 3 to 4 hours or overnight. Then drain all the water.
        • Add the urad dal to a grinder jar. Without adding no water or adding very little water, grind to a semi-fine or a coarse paste. Do not make a fine paste. I added 3 tablespoons of water while grinding. Keep the paste aside.
        • Heat ½ tablespoon ghee in a pan. Add ½ teaspoon cumin seeds and let them sizzle.
        • Then add 1 teaspoon chopped ginger, 1 teaspoon chopped green chili.
        • Saute till the raw aroma of ginger goes away.
        • Keep the flame to a low or you can switch off the flame. Add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder and ½ teaspoon crushed fennel seeds or fennel powder, and a pinch of asafoetida (hing). 
        • Mix very well. Then add the urad dal paste.
        • On a low flame first, mix and then begin to saute the urad dal paste. You do need to apply some pressure from your hands while mixing.
        • Add salt as per taste.
        • Mix again and with frequent stirring cook the urad dal paste till it thickens and dries a bit.
        • The consistency of the paste should not be liquid but dry and like a dough.
        • Allow the paste to cool.
    5. Making Urad Dal Kachori
        • Then make small balls from the urad dal mixture.
        • Also, make the same number of balls from the dough.
        • Spread some oil on the dough ball and roll to a round circle of about 5 to 6 inches in width.
        • Flatten the stuffing and then place it on the dough circle.
        • Pleat and then join the edges bringing them to the center.
        • Press the top. Be careful to seal the edges properly.
        • Again roll into a circle of 5 to 6 inches width. Prepare all kachori this way. Keep them on a large plate and cover them with a moist kitchen cloth.
    6. Frying Urad Dal Kachori
      • Heat oil for deep frying in a pan or Kadai.
      • Check the oil temperature by adding a tiny piece of dough to it. If it comes steadily and gradually on top, the oil is medium hot and ready for the kachori to be fried.
      • Gently place them in the hot oil. Fry at a low-medium or medium flame.
      • Gently nudge with a slotted spoon, so that they start puffing up.
      • When one side is golden and the oil has stopped spluttering, turn over and fry the other side.
      • Fry till the second side is also golden and the oil has stopped sizzling. Some of the 
      • kachoris will puff up and some won't. But it's fine as they still taste good.
      • Remove with a slotted spoon and place them on kitchen paper towels. Fry all the kachori this way.
      • Serve urad dal kachori hot with rasedar aloo or dubki wale aloo.


      1. Medu vada
      •  Ingredients:
      • 1 cup urad dal (husked and split or whole black gram) – 200 grams
      • 2.5 to 3 cups water – for soaking
      • 3 to 4 tablespoons water – for grinding or blending lentils
      • ½ teaspoon cumin seeds
      • ½ teaspoon black peppercorns whole or crushed
      • 1 tablespoon chopped curry leaves or 7 to 8 curry leaves
      • ⅓ cup finely chopped onions – optional
      • 1 teaspoon chopped green chilies or 1 to 2 green chilies
      • 1 teaspoon finely chopped ginger
      • 1 pinch asafoetida (hing) – optional
      • ¼ cup chopped coconut pieces – optional
      • 2 tablespoons chopped coriander leaves – optional
      • ½ teaspoon salt or as required
      • oil for deep frying, as required


        • Steps:
    7. Making Vada Batter
        • Rinse urad dal a couple of times in freshwater. Then soak the lentils for 4 hours or overnight.
        • Grind or blend the soaked lentils to a smooth batter with water.
        • Add all the spices, herbs, and salt. Mix well.
        • Take a bowl of water.
        •  Apply some water from the bowl on both your palms. Take some batter in your right hand from the bowl. Give it a round shape by moving it around.
        • With your thumb make a hole in the center. 
    8. Frying Medu Vada
      • In a Kadai add oil for deep frying. Keep the heat to medium. 
      • Once the oil becomes hot, slid the vada gently and carefully into the hot oil.
      • Shape the batter this way and gently slid them in the oil. Don't overcrowd the Kadai or pan with the vada.
      • Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.
      • Fry them till crisp and golden. The oil should be not very hot, but medium hot.
      • Fry all the medu vada this way till they become evenly browned and crisp.
      • Drain them on kitchen tissue to remove excess oil.
      • Serve the medhu vadai, hot or warm with sambar and coconut chutney. Served with mint chutney, coriander chutney, tomato sauce or onion chutney, tomato chutney, etc.


      1. cabbage vadas
      •  Ingredients:
      • ½ cup chana dal 
      • ½ cup urad dal 
      • 2 cups finely chopped cabbage (red or green)
      • 1 or 2 green chili - chopped
      • ½ or ¾ inch ginger, finely chopped or grated
      • 3 teaspoon chopped coriander leaves - optional
      • 2 teaspoon chopped curry leaves - optional
      • ½ teaspoon fennel seeds
      • ½ teaspoon cumin seeds
      • ½ teaspoon whole black pepper - crushed
      • 1 pinch asafoetida (hing)
      • salt as required
      • oil for shallow frying or deep frying the vadas


      • Steps:
      • Rinse and soak the urad dal and chana dal in enough water overnight or for at least 4-5 hours. Drain the lentils.
      • Then add the lentils to the grinder jar along with black pepper, fennel, cumin, and asafoetida. 
      • You can also add these spices whole to the vada batter, instead of grinding them.
      • Grind to a smooth batter using very little water. I added approx 4 tbsp of water.
      • Add the cabbage, coriander leaves, curry leaves, ginger, garlic, and salt to the batter.
      • Mix very well and keep aside.

      Making Cabbage Vada

      • Heat oil in a Kadai till it's medium-hot.
      • Drop spoonfuls of the batter in medium hot oil.
      • When one side is partly cooked and pale golden, turn over and continue frying.
      • Fry the vada till golden brown and crisp.
      • Drain them on paper towels to remove excess oil.
      • Serve cabbage vada hot or warm with green chutney or coconut chutney or sambar and rasam.