Urad Dal with Spiced Yoghurt

Ingredients

• 1 1/2 cups plain yoghurt
• 1 tbs brown sugar
• 1 litre water
• 1 cup urad dal
• 1 1/2 tsp salt
• 1/2 tsp turmeric
• 2 bay leaves
• 1 tbs vegetable oil
• 1 tsp mustard seeds
• 1 tsp grated ginger
• 1 dried chilli, crushed
• 1 tsp fennel seeds

Method

• Wash the dal under running water. Drain.
• Mix yoghurt with brown sugar and 1 cup of water.
• Bring the remaining water to the boil, pour in the dal and cook, uncoverd, for 10 minutes. Remove any froth on the surface as it cooks.
• Add the turmeric, bays leaves and salt. Cover and cook for a further 20 minutes over low-medium heat.
• Heat oil in a small saucepan and fry the mustard seeds. Cover the pan to stop the mustard seeds jumping out. When the mustard seeds have finished popping, add the chilli, grated ginger, and fennel. Cook for 1-2 minutes.
• Pour the spice mixture into the yoghurt, and then pour the yoghurt into the dal.
• Add more water if the dal is too thick for your liking.
• Stir and continue cooking for a further 5 minutes.

Source

The Hare Krishna Book of Vegetarian Cooking