A lip-smacking preparation of wholesome urad dal, perked up with calcium-rich curds and pungent ginger, garlic pastes.
Although it makes use of minimal ingredients, the Khatta Urad Dal has a distinct, tongue-tickling flavour that you are sure to relish.
The highlight of this recipe, as the name suggests, is its sourness, so make sure the curds are sour enough.
Serve the Khatta Urad Dal piping hot because cooked urad has a tendency to clump up when left to cool for too long.
Add loads of fresh, finely-chopped coriander as it imparts a wonderfully peppy tinge to this sumptuous and protein boosting dal.
Though prepared in various different ways across the country, Moong Dal with Spinach is nevertheless a favourite combination in desi cooking. Here, we have made a low calorie version of this delicious iron-rich dal. This recipe is chock full of nutrients, as spinach brings protein, garlic has anti-bacterial and other medicinal properties, and green moong is full of protein, iron, vitamin A, fibre and zinc. Take care to just partially cook the dal so as to retain its crunch.