Sneha's Recipe: Sabut Urad Dal

When Wendy our Host and author of Soup Swapper's group gave us the theme" Spooky Soups and Stews"for this month's event. This was the first recipe that came to my mind.

Now starts my hunt for a cat shape cookie cutter, couldn't find one. Got after my hubby to make the template.

When I posted this soup pic on what's app to my sister's , they said will make the soup without the cat, looks so spooky!! Laughed and replied this is for my spooky soup event. My daughter said that cat looks so real and morbid.

But nevertheless, this makes a hearty meal, a satisfying comfort food, that is a sweet, just mildly spiced and packed with proteins. You can have this as a hearty soupy meal like we did or serve over rice.

We enjoyed this as our lunch or can have it for dinner, it's a meal in itself and is popularly known as Indian style Pasta in a lentils.

Serves 3 as a complete and filling meal
Ingredients
1/8 Cup Tur Dal
1/8 Cup Sabut Urad/Beluga Lentils
1/8 Cup Split Green Moong
1/8 Cup Raw Peanuts
1 Medium Tomato - chopped
2 Tablespoons Oil
Salt to taste
1 Teaspoon Red Chili powder
1 Teaspoon Heaped Homemade Curry powder
1 Teaspoon Jaggery
¼ Teaspoon Turmeric powder
2 Tablespoons Chopped Onion
1 Teaspoon Chopped Coriander Leaves
1 Teaspoon Ginger Juliennes
1 Teaspoon Lemon juice - optional
For the Cat Pasta

½ Cup Whole Wheat Flour
½ Cup Besan/Chickpea Flour
¼ Teaspoon Salt or to taste
A Pinch Black pepper powder
A Pinch Turmeric powder
A Pinch Asafoetida
¼ Teaspoon Carom seeds - rub them on your palms
¼ Teaspoon Kasuri Methi - rub them on your palms
1 Tablespoon Oil
Water as required to make a soft dough
For Tadka
2 Tablespoons Oil
5 Grains Fenugreek Seeds
½ Teaspoon Cumin Seeds
½ Teaspoon Mustard Seeds
3 Cloves Garlic - minced
1" Pieces Ginger - minced

Method

Wash the lentils well. In a pressure cooker add all the washed lentils and 2 cups water, let it cook on high flame for one whistle, then reduce the flame to low and keep it for 10 minutes. Switch off the flame, let the cooker cool.

When the cooker is cooled, add the washed raw peanuts and again place the cooker on high flame. Take one whistle on high flame. Reduce the flame to low and let it cook for 7 minutes. Switch of the flame, let the cooker cool completely.
As the lentils are cooking let's make our Cat Pasta Dough

Mix all the ingredients and knead into soft dough.

Cover this dough and let it rest for 20 - 30 minutes.
Coming back to our Lentil Soup

In a pot/kadai that has a broad base, heat oil, add the fenugreek, mustard and cumin seeds when the splutter add the chopped onion, ginger juliennes. Sauté till the onion soften, now add the minced ginger, garlic and sauté for a minute add the curry powder, red chilly, turmeric powder and salt, sauté

add the cooked lentils, add the tomato and water (2 to 2½ cups ) to make a watery consistency ( since the cat pasta will absorb most of the gravy when added ). Bring this to a rolling boil, give it a quick stir, cover and let it simmer for 15 minutes on very low flame, stirring after every 3 -4 minutes. Add the jaggery and taste for salt and seasonings, add accordingly. Cover and let it simmer again.
Back to our Cat Pasta

Roll the dough and cut the cat shape pasta using the above template.

Make eyes and mouth with sliced olives and keep them aside. I wanted to make the eyes and mouth with black olives but didn't have it.

After 15 minutes of the lentil soup boiling add the cat shaped pasta into the simmering pot, cover and let it cook for 15 minutes or till the cat pasta surfaces. Once cooked the pasta will float to the surface. Garnish it with coriander leaves and lemon juice.

Serve into large bowls and enjoy!!

What a satisfying meal !!

Labels : Tur Dal, Sabut Urad Dal, Split Green Moong, Homemade Curry Powder, Chickpea Flour, Whole Wheat Flour, Soup, Soup Swappers, Indian, Vegan, Main Course, Pasta, Healthy

Check other recipes of October 2020 Soup Swappers Event

A Spooky Cat Pasta Lentil Soup by Sneha's Recipe

Anti-Vampire Potion (Garlic & Cheese Soup) by Palatable Pastime

Bat Wing Soup by Making Miracles

Bloody Night Soup (Roasted Beet Soup) by A Day in the Life on the Farm

Garlic Soup with Gruyère Cheese Toast by Karen's Kitchen Stories

Hungarian Pork Ghoul-ash by Culinary Adventures with Camilla

Pumpkin Ale Soup with Pork Eyeball Meatballs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

This Dal is known as Beluga lentils or black lentils in English.
Made this dal for lunch with a twist. Tasted awesome and delicious. This requires patience to cook and saute it on low flame. If you have a slow cooker then use it to make this dal.

Ingredients
1/2 Cup Sabut Urad Dal/Beluga Lentils
1/2 Cup Red Rajma Beans/Kidney Beans
2 Medium Onions - finely chopped
3 Tablespoons Tomato puree
2 Inch Piece of Ginger - finely chopped

5 Cloves Garlic - finely chopped
1/4 Teaspoon Turmeric powder

1 Teaspoon Coriander powder

1 Teaspoon Red Chilly powder

1 Teaspoon Kitchen King Masala
Salt to taste

2 Tablespoons Oil

For the Tadka

2 Tablespoons Oil

2 Tablespoons Desi Ghee
3 Clove Garlic - lightly mashed - optional
1 Teaspoon Cumin Seeds
1/2 Teaspoon Asafoetida / Hing
2 Dry Red Chillies
1 Teaspoon Kashmiri Red Chilly powder
For Garnishing

2 -3 Tablespoons Fresh Cream

2 -3 Tablespoons Coriander Leaves - chopped

Method

Clean, wash sabut urad dal by rubbing it with your hands to remove the black water, at least for 5 - 6 times. Wash the rajma beans to well. Then soak them overnight.

Next morning again rinse it 3 -4 times in running water. Take the sabut urad dal on to plate and clean it - i.e to remove the dal has not puffed up/ the hard ones.

Cook the dal and rajma together for at least 10 to 15 minutes in sufficient water ( 4 - 5 Cups) after the whistle on low flame . When cooker cools on its own, open it and lightly mash it with then back of the spoon or a vegetable masher, it should be absolutely soft, easy to mash. Add water if it's too thick.

In a large pot / vessel heat 2 tablespoons oil, add onions, ginger, garlic, and saute till golden. Now add the tomato puree 1/4 cup water and the dry spices - turmeric, chilly, coriander and kitchen king powder and salt to taste, saute these till oil separates. Add the dal and If its runny, don't worry, the water will evaporate during further cooking.

Put the dal to cook on very low flame. Stir the dal regularly as urad dal tends to stick very fast at the bottom. Taste for salt and basic flavors. Let this simmer on low flame for at least 30 to 45 minutes. Keep stirring the dal in between by scraping it till bottom with a spatula.

Meanwhile, let's prepare Tadka.

Heat oil + ghee in a pan. Add garlic, cook till it becomes a light brown , but stir continuously for even browning. Add cumin seeds and dry red chillies let it sizzle.
Take off the flame. Add asafoetida and chilly powder.
Mix well.

To Serve

Transfer dal to a serving bowl.
Pour beaten cream.
Then the tadka. Garnish with chopped coriander leaves and serve hot with steamed rice.

We had the remaining with rotis for our dinner and it tasted even more good!

Enjoy!!

Labels : Sabut Urad Dal, Beluga Lentils, Vegetables, Main course, Punjab, Healthy, Earth Day, Vegetarian

Image may contain: text

Edit with the Docs app Make tweaks, leave comments and share with others to edit at the same time. NO, THANKSUSE THE APP Earth Day Recipes (Preview HTML)