Kathiawad, Gujarat
Akha adad
Whole black urad, slow cooked, garlicky and ghee finished. Kathiawad's answer to a cold evening.
50 minTime
14 gProtein each
mediumSpice
6hPlan ahead. Soak for 6 hours first; the 50 minutes come after.
Make it your way
Grandma's wayThe Kathiawadi farmhouse version.
The original279kcalsame
14 gproteinsame
12 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pressure cook the soaked urad with 3 cups water, turmeric and salt for 5 to 6 whistles. Let pressure release naturally.
- 2Heat oil and ghee, crackle cumin and whole spices, add asafoetida, garlic, ginger and chilli and fry until fragrant.
- 3Add onion and cook until golden, then tomatoes and the spice powders until oil separates.
- 4Add the urad with its liquid, mash a few beans and simmer 10 minutes, stirring often.
- 5Finish with garam masala and coriander. Serve hot.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
