Urdi Dhal Fiji Style - Black Dhal with Ghee

Name: Urdi Dhal Fiji Style - Black Dhal with Ghee
Cuisine: Asian, Indian
Ingredients: 150g lentils; 2 Tbsp Ghee; 1 Medium Onion, Diced; 1 Sprig Curry Leaves; ½ Tsp Cumin Seeds (Jeera); ½ Tsp Mustard Seeds (Sarso); ¼ Tsp Fenugreek Seeds (Methi); 1 Small Habanero Chilli (Bongo); 3 Cloves (Large) Garlic, Crushed; 1 Inch Piece Ginger, Crushed; Salt – to taste

8 steps

Urdi dhal Fiji style or as it’s more commonly known, ‘black’ dhal is a very flavoursome dish. It is in it’s own league when it comes to the different varieties of dhals that Fiji Indians eat. There is the yellow dhal – the more common type and you can get the recipe here. Then there is a huge variety of different types of lentils with different combinations mixed together that are made by varying households.

Updated at: Thu, 17 Aug 2023 06:02:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories420.2 kcal (21%)

Total Fat14.3 g (20%)

Carbs54.7 g (21%)

Sugars3.8 g (4%)

Protein19.9 g (40%)

Sodium396.5 mg (20%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

150glentils

2 Tbspghee

1onion

medium, diced

1 sprigcurry leaves

½ tspcumin seeds

jeera

0.5 TspMustard Seeds

Sarso

0.25 TspFenugreek Seeds

3 ClovesGarlic

1 Inch Piece, Crushed

salt

to taste

Instructions

Step 1

In a pressure cooker or pot, wash and add the lentils with 950ml of water, ¼ of the diced onion, chilli and salt to taste. If using a pot on a stove, boil for an hour or till the lentils become soft and have ‘melted’. In a pressure cooker, cook for 20-25 minutes on medium heat (lower heat if there is excessive whistling)

Step 2

Once dhal is ready, in a separate pot, heat ghee then add curry leaves and cumin, mustard, asafoetida and fenugreek seeds. Cook till they crackle and pop and release an aroma

Step 3

Add in the remaining onions and cook till it begins to brown

Step 4

Place the garlic and ginger and cook till it browns

Step 5

Gently add a soup ladle full of boiled urdi dhal into the pot with the ‘tadka’ (fried onions and garlic) and immediately cover to prevent the escape of any steam

Step 6

Add the remaining boiled dhal to the pot and stir through

Step 7

If the consistency is too watery, cook on the stove for 5-10 minutes to let excess water evaporate. If it is too thick, add water in increments of a cup till desired consistency is achieved and simmer for 5 minutes before serving

Step 8

Serve with rice or roti and fresh salad or chutney.

View on thatfijitaste.com

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