Urad dal rice is a nutty, spicy and flavorful rice from Tamil cuisine. It is festive food, comfort food and also great for lunch boxes.
The last rice dish for this week is black gram dal rice from cookbook Dakshin. I never tasted this rice before and do not know how it is suppose to taste. I adjusted the spices to suit my palate.
Masala powder prepared with urad dal gave the rice a nutty flavor and black peppercorns gave a unique taste. When eating this rice, it reminded me a lot of temple prasadams (offering to God) with rice.
As I mentioned in one of my previous posts, I do not use hing in my everyday cooking and am not used to its flavor. I always prefer garlic. Though I used hing in this recipe, I used less than ½ the quantity the recipe called for.
The other change I made was using less black peppercorns. The recipe called for 1 ½ tsp peppercorns and I used half of it. I felt if one wants more fiery rice, can use up to 1 tsp. However, I prefer chilies or chili powder for heat and felt ¾ was just good enough for my taste.
- 1 cup uncooked Basmati Rice regular rice can be used
- ½ – ¾ tsp Salt
- Masala Powder
- 3 tbsp Ghee or Butter I used 2 tbsp butter and 1 tbsp oil
- 10-12 Whole Cashews broken
- 2 small Green Chilies chopped
- 1 ½ – 2 tbsp Black Gram ~ Urad Dal washed
- 1 ½ - 2 tbsp Sesame Seeds
- ¾ - 1 tsp Black Peppercorns
- 1 ½ - 2 tbsp Coconut Flakes or Dry Coconut
- ½ – ¾ tsp Mustard Seeds
- ¾ tsp Black Gram ~ Urad Dal washed
- ¾ tsp Bengal Gram ~ Chana Dal washed
- ⅛ - ¼ tsp Hing ~ Asafoetida can used to upto ½ tsp but used less than ¼ tsp. Check notes
- 6-8 Curry Leaves
- 1 Dry Red Chili
Cook rice with 1 ¾ cups of water. I used a rice cooker and let the rice cool.
Heat a pan to dry roast the ingredients listed under masala powder.
- First add Urad dal and roast for few seconds until it is slightly dry and not wet anymore.
- To the same pan, add peppercorns and sesame seeds. Dry roast until almost light brown.
- Then add coconut flakes and continue roasting until all the ingredients are well roasted.
- Remove from fire and let cool.
- Grind to fine powder and keep aside until ready to use.
When rice is cool enough to handle, add masala powder, ½ – ¾ tsp salt and mix properly.
- Heat butter and oil in a 9-10” nonstick pan.
- When oil is hot, add cashews and fry until cashews are brown. Remove and keep aside.
- In the same oil/butter add mustard seeds, urad dal, Chana dal, curry leaves, dry chili and hing(if using).
- Once mustard seeds splutter, add green chilies and saute for a minute or two. If not using hing, add crushed garlic at this point.
- Add rice and mix until tempering is blended. Fry for a minute or two until rice is hot and turn off the heat.
- Garnish with cashews and serve with papdams. I ate it as is with some yogurt to the side.
This also goes to this week’s Cooking from Cookbook Challenge.