Urad Dhal: A Cafe Drake Favorite

No matter how many Indian buffets we serve at Cafe Drake, no matter how tipsy our guests, the humble dish of stewed urad dhal always wins new fans. The split Indian lentils, known as urad dhal, are more typically ground into a flour adapted for paper-thin crepes (dosas) or thickened and fried as savoury "donuts" in South Indian cuisine. But in the enormous province of Rajasthan, bordering the sands of Pakistan, locals often create rich stews from these multi-purpose legumes. The recipe below - and shown above with greens, chile paranthas and yogurt chutney - is typical of western India and its millions of denizens. Obscured from 99% of restaurant menus, this homestyle comfort stew will delight any discerning guest; serve to impress with said yogurt and your choice of vegetable accompaniments.

URAD DHAL STEW

If you can't find urad dhal at your closest Indian food market (and it will be plentiful at any subcontinental store), skip the recipe altogether. there is no substitute. So buy at your local market, even if it means a 30-minute drive. Or Google the legumes if all else fails; they're insanely cheap and available online and a 3-lb. bag will last quite awhile.

a little over 1 cup of urad dhal / 1/4 t. turmeric / 4 plum tomatoes, chopped / 1 onion, chopped / 2 T. oil / 1/2 t. cumin seeds / 1 T. fennel seeds / 2-inch piece of ginger, minced / 2 dried red chiles, broken into pieces/ salt and pepper / chopped cilantro for garnish

1. Rinse urad dhal very well then add with 4 cups of water to a large saucepan. Add tomato, turmeric and onion. Bring to a boil then reduce heat and simmer - covered - for about 30 minutes. If foam rises to the surface, remove with a slotted spoon.


2. For the last part, heat oil in a small skillet and fry cumin and fennel seeds until they pop. Be careful to not burn!


3. Add ginger and chile and fry for 30 seconds.


4. Pour seasoned oil into pot of urad dhal and simmer gently for 5 more minutes.


5. Season to taste with salt and pepper and serve warm, topped with chopped cilantro.