This Dal Bukhara came from the need to use some peculiar black lentils/beans that Rob and I came upon when we were shopping at an ethnic store one day. We bought them on a whim and searched the Internet for recipes that used the legume. We ended up liking the beans and the dish so much that a few days later we made it again!
You can substitute the legume we used (called urad) for another type of bean, however it seems as if this special urad bean is essential to have to produce the correct taste, mouth-feel and texture that the urad gives.
If you ever come across black urad beans and decide to buy them on a whim, this recipe is for you! The urad might be a unique ingredient to this recipe, but the rest of the ingredients are easily found and purchased. Sweet and slightly spicy, this recipe is a wonderful taste into more traditional Indian cuisine than you may be used to. Enjoy!
Vegan and free of added salt, sugar, oil, gluten, soy, nuts and seeds.
Reasons to love this recipe: unique ingredient, easy to make, traditional ethnic food recipe
- 1 brown onion, diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- 4 large tomatoes, diced
- 1 jalepeño or 1 tsp chili flakes
- 1 red bell pepper, diced
- 2 cups sprouted whole black gram (Indian black lentils or urid/urad dal)
- 3 tsp cumin
- 1 tsp turmeric
- 1/2 tsp mustard
- 1 tbsp rice malt syrup (or 3 chopped dates)
- 1 1/2 cups vegetable stock or water
Sauté onions, garlic and ginger in a pressure cooker until onions are slightly translucent, around 5 minutes. Add the rest of the ingredients, mix and pressure cook on full pressure for 8 minutes (adjust time for your pressure cooker if necessary). Quick release the pressure cooker and enjoy!
I recommend to serve this with a side of brown rice or whole wheat bread.