Sneha's Recipe: Urad dal

Doubles in Trinidad is a Fried bread called Urad Bara . This a street food traditionally turmeric, split urad beans, bandhania/ chadon beni leaves and other common ingredient are used to make this Urad Bara. This is served with this delicious Chickpea and Potato curry which a purely vegetarian combo.
Usually eaten for breakfast / brunch or as a late‑night snack as well.

This cuisine has it similarity to Indian cuisine, I, believe that there are many Indians who have settled there.
This bara is slightly crispy on the outside, fluffy and soft in the middle with a mild garlic flavour.

It’s a messy sandwich to eat, that’s ok since it yum in taste! It’s quick, tasty and your sure to have another ..doubles! These are more like sloppy “sandwiches”.
Yields 10-14 Bara (depending on the size)
Ingredients
2 Cups All Purpose Flour
½ Cup Split Urad Dal/ Beluga Lentils
2 - 3 Cloves Garlic - chopped
1 Green Chilly
¼ Teaspoon Turmeric powder
½ Teaspoon Instant Yeast
½ Teaspoon Salt or to taste
Oil for deep frying
Method

Wash and soak the split urad dal for at least 5 -6 hours. Wash to remove as many as possible all the loose skins from the lentil.
Grind with green chilly to a fine paste adding just a little water to make a thick paste.

Mix rest of the dry ingredients together in a bowl.

Add the ground paste and knead until a smooth, loose and stretchy dough is formed.

Add a tablespoon of oil and water over the dough and cover with a cloth and let it rest for at least 1 hour or until double in size.

Wet your hands take a small ball of batter and flatten it on your hand into a circle/a puri.

Heat oil over a medium low flame.

Fry in hot oil on both sides for 1 or 2 minutes turning the side on medium low flame and then drain on paper towels.

These are so light and fluffy bara.
Chickpea And Potato Curry
Serves 6
Ingredients
2 Cups Boiled Chickpeas
3 Medium Potatoes - cubed
2 Tablespoons Oil
1 Small Onion - finely chopped
3-4 Cloves Garlic - minced
2 Tablespoons Curry Powder,
½ Teaspoon Cumin powder
½ Teaspoon Paprika powder
2 Cups Vegetable Broth
½ Cup Fresh Scallion- chopped
2 Teaspoons Fresh Parsley - chopped
Salt and Pepper to taste
1 Tablespoon ghee, mixed with 1 Tablespoon of flour
Method

Chop the scallions and keep the green and whites of the onion separate.
Heat the oil in a large spot over medium high flame and add the onion and garlic. Sauté until soft, about 2 minutes.
Add the curry , cumin and paprika powder and potatoes stir fry well so that the spices coats the potatoes. Add the vegetable broth , and stir to combine.

Add the scallions and parsley. Season with salt. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and remaining vegetable broth, and mix.
Add the ghee and flour mixture to the pot and stir to incorporate.
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.

The Curry is ready!!

To serve with Bara as a sloppy sandwich then evaporate the liquid as much as possible.
Now Let's make the

Cucumber Chutney
1 Medium Cucumber – finely sliced
3 Garlic cloves - chopped
Juice of ½ Lime
1 Green Chilly - chopped
1/2 Teaspoon Brown sugar
2 Tablespoons Coriander Leaves - chopped
Salt to taste
Method

Take all the ingredients and pulse it once. Stir it lovingly into a bowl. Season to taste if necessary.

Enjoy with Doubles!!!
To Assemble the Doubles

Take a bara,

place a tablespoon or two of the chickpea filling, top it with the cucumber chutney and Enjoy!!

Hmmm..simply delicious and yum!!

You can slice into a pocket like a mini pita sandwich, or fold it like I did or sandwich two bara’s together with a serving of curried chickpea and potato, hence the name ‘Doubles’.

Labels : Doubles, Chickpea, Potato, Cucumber, Chutney, Urad dal, Puris, Trinidad, Eat the World, Healthy, Brunch, Snack, Vegetarian, Vegetables

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Trinidad & Tobago.

Check out all the wonderful Trinidad & Tobago dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

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This is popular South Indian breakfast. A quick and easy recipe, this is made from vermicelli, a type of pasta. This is so satisfying and delicious to prepare when you want a quick and easy breakfast.

When I was working my South Indian friends used to bring different types of vermicelli upma for tiffin / lunch box and enjoyed having them. This is one of the most simple and quick upma to prepare. Instead of cashew nuts you can add raw peanuts and fry them till brown.

Ingredients

2 Tablespoons Oil
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
1 Teaspoon Urad dal

1 Teaspoon Chana Dal
A Sprig Curry leaves

2 Dried Red Chillies
10-12 Cashew nuts
1 Medium Onion - chopped
1 - 2 Green chillies - choppedSalt to taste

A Pinch of Sugar

1/2 Teaspoon Turmeric powder

1 Cup Vermicelli
2 Cups Water or as Required

1 Teaspoon Lemon Juice
MethodHeat oil in kadai, add mustard seeds, cumin seeds, dals, curry leaves and cashew nuts.

Saute them till the dals are golden. Add onion and green chilly, fry till translucent. Add salt and turmeric powder and vermicelli fry for a minute. Slowly add water. Bring this to a rolling boil and then cover the pan and let it cook on medium low flame for a while to let it cook for 3 to 4 minutes. Take off the lid and check if the water has evaporated and the vermicelli is cooked.

If there is till a little moisture in the kadai then cook on high flame for minute stirring lightly. Switch off the flame, cover the kadai and let it stand for 2 -3 minutes all the moisture will be absorbed by the vermicelli. Sprinkle lemon juice and serve hot.