Khata Urad( Black gram in yoghurt gravy)

Urad beans, black gram, vigna mungo or mapte beans are just a few names for this black bean. It originated in India and it is very popular bean used to make a very traditional maa ki dhal or in Punjab it is called Dal Makhani where the lentils are cooked in onions and garlic with spices on a low heat until rich and creamy. They are then tempered with lots of clarified butter.
There are several different ways to cook this bean, in Gujarat, India, the beans are cooked in a yoghurt gravy which has a lovely sweet nad sour taste. The name khata means sour , hence the name khata Urad.

Yield: Serves Four

Author: Nayna Kanabar

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Khata Urad (Black urad beans cooked in yoghurt gravy)

Khata Urad-Black gram boiled and cooked in a tasty yoghurt gravy, delicately flavoured with ginger and garlic enhanced with a fragrance from the curry leaves. Sweet and tangy, this makes a lovely accompaniment to plain boiled rice.

Prep time: 5 MCook time: 50 MTotal time: 55 M

Ingredients:

• Whisk the yoghurt, besan and water and keep aside.
• In a pan heat the oil, when hot add the jeera and fenugreek,when they splutter add red chilli, and curry leaves.
• Add the garlic and saute till raw taste goes away .(Care do not let it burn or it will give bitter taste.)
• Add the ginger paste, green chillies both slits and crushed. Saute for few more seconds
• Add the yoghurt mixture followed by turmeric and salt.
• Keep stirring the yoghurt mixture at all times or else it will split.
• Add the cooked urad
• Keep stirring on medium heat until mixture thickens slightly and raw besan taste is gone (about 10 mins)
• Add the jaggery and adjust salt according to your taste.( The taste should have equal balance of sweet and tangy.)
• Simmer for 5 more minutes .
• Transfer to serving dish and garnish with fresh chopped coriander.
• Serve with boiled rice

Instructions:

1. 1 cup pre boiled whole urad (black gram) **see notes
2. 200 ml  natural sour yoghurt
3. 200 ml water
4. 1 tablespoon besan (chick pea flour)
5. 1 teaspoon ginger paste
6. 1/2 teaspoon garlic paste
7. 8-10 curry leaves
8. 1/2 teaspoon whole jeera
9. 1/2 teaspoon fenugreek (dry methi)
10. 2 teaspoons salt
11. 1/2 teaspoon turmeric
12. 2 green chillies cut in slits
13. 2 green chillies finely chopped
14. 1 tablespoon jaggery(gor)
15. 1 red dried chilli

Notes:

Soak 1 cup dried urad beans in cold water over night. in the morning drain the beans and change the water. Cook the beans for 30 minutes until soft. Use 1 cup cooked beans in the recipe. Remainder you can freeze.

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Serve with plain boiled rice and Gujarati Rotis.