The best part about this recipe is that even though it is made with everyday ingredients, it still turns out to be a gourmet delight! Urad Dal with Green Chillies and Ginger is a sumptuous accompaniment to Indian breads, rice with the distinct flavour of cumin seeds. Teamed up with coriander, ginger, and green chillies for volume and flavour, this is a lip-smacking recipe!
It provides many of the nutrients your body needs, such as protein, fat, and carbohydrates.It contains abundant protein, the building blocks of good health. The iron, folic acid, calcium, magnesium, potassium, and B vitamins in urad dal help meet your vitamin and mineral requirements.
Coriander has pain-relieving properties and is useful for headaches, muscle pain, stiffness and arthritis. Coriander is useful as a tea, because of its helpful effects on the digestive tract, and is good for increasing appetite, and relieving nausea, diarrhea, flatulence and indigestion. It is reputed to enhance circulation and relieve fluid retention.Coriander is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices
Mint was originally used as a medicinal herb to treat stomach ache and chest pains, and it is commonly used in the form of tea as a home remedy to help alleviate stomach pain.Mint leaves are considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices. During the Middle Ages, powdered mint leaves were used to whiten teeth.
Mustard not only stimulates the appetite by increasing salivation by up to eight times, it also has digestive, laxative, antiseptic, and circulation improving properties.Whole grain mustard seeds are a very good source of omega-3 fatty acids as well as calcium, dietary fibre, iron, manganese, magnesium, niacin, phosphorus, protein, selenium and zinc.
cup urad dal (split black lentils)
2 tsp ginger-green chilli paste
1 tbsp chopped coriander
a few mint leaves
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp turmeric powder
a pinch asafoetida
1 tbsp oil
a few curry leaves
2 tsp. lemon juice
salt to taste
- Pressure cook the urad dal until 3 whistles.
- Combine the coriander, mint and ginger-green chilli paste and blend in a mixer till smooth.
- Heat the oil in a deep pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the turmeric, hing, prepared paste, and curry leaves and saute for 30 seconds.
- Add the cooked urad dal and salt along with 2 cups of water and boil for 2-3 minutes.
- Then add lemon juice.
- Serve hot with rice and ghee,chapati or any kind of roti.
Tip : Add water according to your choice of thickness of the dal.