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1/2 t. garlic chutney (see below)
1 c. urad dal
5 c. water
1 c. plain yogurt
1/4 t. turmeric powder
1 t. salt
2 t. fresh lemon juice
optional fresh coriander leaves

For the garlic chutney, make a paste of 1 clove garlic, very finely
chopped, 1/2 t. cayenne, 1/8 t. coriander powder and 1/8 t. cumin

Mix 1 c. water with the plain yogurt and beat with a fork until
smooth. to this add the turmeric powder and the 1/2 t. of garlic
chutney. Beat again to make an evenly smooth liquid and et the
bowl aside for a moment.

In a medium-size pot, bring 4 c. water and the salt to a boil.
While you are waiting for the water to boil, clean the urad dal
under running water and drain. When the water boils, add the
drained urad dal. Bring the water and dal to another boil and cook
uncovered for 10 min. Stir once, cover the pot and lower the heat
to between low and medium. Cook the dal for 20 min. until its
grains are easily mashed when pressed between two fingers. Remove
the covered pot from the heat and let stand for 10 min. Add the
yogurt mixture, stir once and return the pot to low heat. Simmer
for 10 more min., stirring frequently. By this time the yogurt
will have combined with the dal to form a thick sauce-like mixture.
Turn the heat off and stir in the fresh lemon juice. If you like,
top this with some finely chopped fresh coriander leaves.

Serves 4-6.


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8 of 16 people found the following review helpful:
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Urad dal with yogurt, January 2, 2004 - 08:03 PM
Reviewer: Anonymous from Fort Worth, TX USA
The flavor was terrific. The smell of curry filled the kitchen. These would (I anticipate) work well with idlis.

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