Urid dal and soya bean curry


The other lentil dish I made for my friends freezer was this urid dal curry with soya beans. It tastes best with butter stirred through it before eating, which might not quite fit the healthy aim of the dish, but it tastes good and you don’t need much!!


500g urid dal
500g soya beans
Chopped garlic
2tsp cumin seeds
1tsp brown mustard seeds
1/2 asafetida
1.5tsp turmeric
3-4tsp ground coriander
1tsp cumin
Chopped fresh coriander


Soak the lentils and change the water a few times to clean them. On this occasion I I didn’t pre cook the lentils, I just kept adding water as it cooked later, but you could pre cook it then add the rest of the ingredients.

Add some oil to a large saucepan and when it’s warm, add the cumin seeds and mustard seeds and heat until they start to sizzle, then add the rest of the spices and chopped garlic and cook for 1-2 minutes, taking care not to burn them.

Add the urid dal and soya beans and cook until the beans are defrosted and the lentils are as soft as you’d like them to be, adding water along the way if necessary.

To serve, add the chopped coriander and stir through, and for an added bit of loveliness, stir butter through just before eating.







All portioned up and ready for my lovely Susie-Sue to collect πŸ˜€

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