Kashmiri Fennel Flavored Black Urad Beans With Yogurt Recipes

Steps:

• Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot®. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook's Note). (Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.)
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium sauté and simmer, stirring often so the mixture doesn't scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
• Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it's not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
• Add 6 tablespoons of the heavy cream, set the pot to low sauté and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
• Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!

Steps:

• 1. Place the dal in a large saucepan and add water, salt, and turmeric. Bring to a boil over high heat. Reduce the heat to low, cover the saucepan (partially at first, then completely), and cook, stirring occasionally, until the dal is cream, 35 to 40 minutes. As the dal cooks, some of it may foam and rise to the top. Stir the foam back into the dal. Mix in the lime juice and transfer to a serving dish. Cover and keep warm.2. Heat the oil in a small saucepan and cook the onion, curry leaves and green chili pepper, stirring, until golden, about 2 minutes. Add the cumin seeds and ginger and stir about 1 minute. Add the coriander, ground cumin, and paprika and stir about 1 minute, then transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Top with the cilantro and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Prepare the ginger-garlic paste and the 5-spices mixture. Then, place the dal, water, turmeric, and salt in a medium saucepan and bring to boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes.2. Add the onion, ginger-garlic paste, green chili pepper, coriander, cumin, paprika (or cayenne pepper), and sugar, reduce the heat to low, and simmer until the dal is soft and creamy, about 15 minutes. Remove to a serving dish, cover, and keep warm.3. Heat the oil in a small saucepan over medium-high heat and cook the red chili peppers, stirring, about 30 seconds (stand back in case they burst). Then add the panch-phoran they should sizzle upon contact with the hot oil. Immediately, pour over the hot dal and swirl lightly to mix, with parts of it visible as a garnish and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Prepare the masala paste. Then, place the dal, water, masala, paste, turmeric, and salt in a pressure cooker and cook it over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove the pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is very soft and creamy if not, cover and simmer until soft, about 10 minutes. Transfer to a serving dish, cover and keep warm.2. Heat the oil in a small nonstick saucepan over medium-high heat, add the red chili peppers and using the chiles whole, stand back from the pan in case they burst.) Remove from the heat, add the asafoetida, then lightly mix into the dal, with parts of it visible as a garnish. Sprinkle the garam masala and cilantro on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Soak the dal in water to cover by 2 inches, about 2 hours. Drain and transfer to a medium saucepan. Add the water, turmeric, and salt and cook over medium-high heat, stirring once or twice, until the dal is soft and all the water has been absorbed, 10 to 12 minutes.2. Very carefully, trying not to break the dal, mix in the mango powder and cilantro, then transfer to a serving dish. Scatter the tomato, onion, and green chili pepper over the dal and mix lightly with a fork. 3. Heat the oil (or ghee) over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and cayenne pepper (or paprika), pour over the dal, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Soak the beans overnight in water to cover by 2 inches. Then drain and place them in a pressure cooker, along with the cardamom pods, cinnamon, turmeric, salt, and 4 cups water. Secure the lid of the pressure cooker, place over high heat, and cook until the gauge indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow pot to depressurize on its own, 15 to 20 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, cover, bring up to pressure again, and cook under pressure another minute. Or cover and boil until soft, about 1/2 hour.2. Meanwhile, prepare the onion paste and then mix in the coriander, fenugreek leaves, cumin, and garam masala and stir, about 2 minutes. Transfer to the cooked kidney beans, add the cilantro, and simmer over low heat, stirring occasionally, 15 to 20 minutes. Add up to 1 1/2 cups more water as it cooks of you prefer a thinner, saucier dish. Transfer to a serving dish, sprinkle the garam masala and cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Place the dal with 3 cups water in a large saucepan (not nonstick) and boil over high heat about 5 minutes. Reduce the heat to medium, cover the pan, and cook until the dal is very soft and broken, about 30 minutes. Let cool, then with an electric handheld mixer, beat it on medium speed to make a smooth puree, about 1 minute. Mix in the remaining 3 cups water, kokum, jaggery, coriander, cumin, turmeric, cayenne pepper, half the asafoetida, and salt.2. In a food processor, process together the tomatoes, green chili peppers, ginger, and curry leaves to make a smooth puree, about 30 seconds, and add it to the dal.3. Boil the soupy dal over high heat about 5 minutes, then reduce the heat to medium-low, cover the pan, and simmer the dal about 20 minutes. Transfer to a serving dish, mix in the cilantro, cover, and keep warm.4. Heat the oil in a small saucepan over medium-high heat and cook the cinnamon, cloves, and red chili peppers about 30 seconds. Then add the mustard and cumin seeds, and the remaining 1/8 teaspoon asafoetida they should splutter upon contact with the hot oil, so lover the heat and cover the pan until spluttering subsides. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Soak the beans overnight in water to cover by 2 inches. Then drain and place them in a pressure cooker, along with the cardamom pods, cinnamon, turmeric, salt, and 4 cups water. Secure the lid of the pressure cooker, place over high heat, and cook until the gauge indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow pot to depressurize on its own, 15 to 20 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, cover, bring up to pressure again, and cook under pressure another minute. Or cover and boil until soft, about 1/2 hour.2. Meanwhile, prepare the sauce. Heat the oil and ghee in a small saucepan over medium-high heat and add the cumin seeds, they should sizzle upon contact with the hot oil Quickly, add the ginger and garlic and stir a few seconds. Add the tomatoes and cilantro (reserve some for garnish) and cook, stirring occasionally, until the juices evaporate, 8 to 10 minutes.3. Mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling. Add the coriander, fenugreek leaves, cumin, and garam masala, and stir about 1 minute. Transfer to the pot with the kidney beans and simmer, stirring occasionally, over low heat, another 15 to 20 minutes. Add up to 1 cup more water if you prefer a thinner dish. Transfer to a serving dish, sprinkle the garam masala and cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Place the dal, water, ginger slices, minced or ground ginger, green chili peppers, salt, turmeric, and red pepper flakes in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir the dal it should be very soft and creamy. If not, simmer over medium heat until done. Remove to a serving dish, cover, and keep warm.2. Heat the oil in a small nonstick saucepan over medium heat and cook the ginger matchsticks until golden, about 2 minutes. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until soft, about 2 minutes.3. Stir in the coriander, cumin, and paprika, then transfer to the dal and swirl lightly, with bits visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Place the dal, 4 cups water, tomato, ginger, green chili peppers, salt, and turmeric in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, add more water as needed, cover, bring up to pressure, and cook under high pressure about 30 seconds. Or cover and boil until the dal is soft and creamy, about 30 minutes.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and cumin, cook 5 to 10 seconds, remove from the heat. Mix in the paprika and then lightly swirl everything into the dal, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Soak the beans in water to cover by 2 inches at least 4 hours. Drain, then place them in a pressure cooker along with 4 cups water, salt, bay leaves, cardamom pods, and cinnamon. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another minute. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the dal is soft and creamy, about 30 minutes.2. Meanwhile, heat the oil in a medium nonstick saucepan, and cook the garlic until barely golden, about 30 seconds. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the tomatoes, green chili peppers, and ginger and cook, stirring as needed, initially over high and then over medium heat until all the juices evaporate, about 10 minutes.3. Add the coriander, ground cumin, and turmeric and cook, stirring, about 1 minute. Then add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until it is absorbed. Mix in the fenugreek leaves and cilantro, and simmer another 5 minutes. Transfer to the pressure cooker. Stir well and bring to a boil over high heat. Reduce the heat to low and simmer about 15 minutes, uncovered, adding more water, if necessary. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• MUNG BEANS (Mung Dal) Yellow Mung Beans with Sautéed Onion and Ginger Garlicky Yellow Mung Beans with Zucchini Wheels Yellow Mung Beans with Fresh Curry Leaves Roasted Yellow Mung Beans and Potatoes Punjabi Dry-Cooked Yellow Mung Beans Sindhi Dry-Cooked Yellow Mung Beans Spicy Dry-Cooked Split Green Mung Beans Gujarati Green Mung Beans with Green Masala Paste Punjabi Green Mung Beans with Sizzling GingerLENTILS (Maseer Dal) Dry-Cooked Red Lentils with Cumin Seeds Red Lentils with Bengali 5-Spices Green Lentils with Sautéed Onion Roasted Green Lentils with TomatoesSPLIT PIGEON PEAS (Toor Dal) Punjabi-Style Split Pigeon Peas Falguni's Gujarati Split Pigeon Peas Crispy Split Pigeon Pea Cake Basic South Indian Soupy Split Pigeon Peas Hazram's Soupy Pigeon Peas Madras-Style Pigeon Peas with Vegetables Split Pigeon Peas with Coconut and Vegetables Soupy Split Pigeon Peas with JaggeryURAD BEANS (Urad Dal) White Urad Beans with Fresh Lemon Juice White Urad Beans with Roasted Fenugreek Leaves Spicy Split Black Urad Beans with Split Chickpeas Stir-Fried Black Urad Beans Kashmiri Fennel-Flavored Black Urad Beans with Yogurt Punjabi Black Urad Beans Smoked Black Urad Beans Black Urad Beans in a Slow CookerSPLIT CHICKPEAS AND SPLIT PEAS (Channa Dal and Muttar Dal) Yellow Split Chickpeas with Spinach Yellow Split Chickpeas with Opo Squash Dry-Cooked Green Split Peas Garlicky Dried Green Peas Curry Spicy Dried Yellow PeasMIXED BEANS AND LENTILS Spicy Mixed 5 Beans and Lentils Rajasthani Mixed 5 Beans and Lentils Parsi Mixed Lentils, Beans, and Vegetables Split Urad Beans and Yellow Split Chickpeas with SpinachWHOLE DRIED BEAN DISHES Spicy Adzuki Beans Mustard-Roasted Adzuki Beans Classic No-Onion Kidney Bean Curry Classic Kidney Bean Curry with Onions Kashmiri Small Red Beans Punjabi Red Beans with Mango Pickle Masala Black Beans in Traditional Curry Sauce Curried Black-Eyed Peas Black-Eyed Peas in Yogurt Curry Small White Beans with Indian Spices Spicy Soybeans in Yogurt SauceWHOLE CHICKPEA DISHES Chickpeas with Ginger, Garlic, and Chaat Masala Spicy Chickpeas with Pomegranate Seeds Pickle-Flavored Chickpeas Chickpeas with Spinach and Potato Wedges Chickpeas in Traditional Curry Sauce Chutney Chickpeas with Tamarind Canister Chickpeas (or Dried Yellow Peas) Fresh Green Chickpeas with Lentil Nuggets Black Chickpeas with Sizzling Ginger and Cumin Seeds Black Chickpeas with Chickpea MasalaFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Soak the dal overnight in water to cover by 2 inches. Meanwhile prepare the kashmiri garam masala. When ready, drain and place the dal in a large saucepan. Add 5 cups water and salt, cover the pan, and boil over high heat about 5 minutes. Reduce the heat to medium-low and continue to cook until the dal is soft and very little water remains in the pan, about 1 1/2 hours. If the dal softens sooner, uncover and cook over high heat until most of the water evaporates. Add more water if the dal dries out sooner.2. Add the butter, yogurt, fennel seeds, ginger, and turmeric and bring to a boil over high heat, stirring constantly to prevent the yogurt from curdling. Reduce the heat to medium-low, cover the pan, and simmer until each bean bursts open to reveal its white interior and starts to break apart, 25 to 30 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.