Vegan Indian Week Day 6: Gujarati Urad Dal

Black Gram with Soy Yogurt and Spices

the taste reminds of semolina or a porridge

Black gram, or urad dal as it is named in India, is especially rich in protein and according to the ayurvedic system one should not consume it more often than 4 times a week to prevent protein overload.

Lets start today immediately, yo will need 1 hour to prepare and cook, for 4-6 people.

One quick tip though, cane sugar is high in nutritients while brown sugar is just caramelised white sugar.

375 ml sugar free soy yogurt
1 T. cane sugar
1.6 l water
200 g urad dal
½ t. curcuma
2 indian laurel leaves
2 ½ t. salt
1 T. coconut fat
1 t. black mustard seeds
2 crushed dry chillies
1 t. fennel seeds
1 t. freshly grated ginger

Mix the soygurt with cane sugar and 200 ml water, set aside.
Weed out and wash the dal. Bring the remaining water to a boil, add dal and boil again for 10 minutes without lid.

skim that foam

Add curcuma, laurel leaves and salt, stir, cover and cook for another 20 minutes on medium, til the dal is completely done. Check by squeezing one bean between your fingers.

ready to get covered

bubbling in its own juices

Pull the laurel leaves out and mix the dal into a mush.

had to use the tamper as the mush was quite dough like, maybe the dry container is better for this

On medium melt the coconut fat in a small pot and add black mustard seeds, cover. When the popping stops, add crushed chillies, fennel seeds and freshly grated ginger.

constantly stir, don’t wait too long

Pour into the soygurt mix, as always when mixing hot oil with watery substances, be careful.

soy yogurt coconut fat spices emulsion

Pour the yogurt mix into the dal, mix thoroughly and cook for another 5 minutes on medium.

in the beginning there was the dal, and the dal was with me

Serve with Indian bread stuff or rice.
Kripya bhojan ka annand lijiya!