I love cooking pulses and cook them at least twice a week. On my last visit to our huge Spice Emporium in Durban I found Urad dhal which I had never seen before. It is the split, dehusked black matpe bean or black gram. Oval in shape and a pale ivory colour, it just looked like it would make a very creamy dhal, so this is how I cooked it:
Saute a finely chopped onion and a large grated carrot in a generous amount of coconut oil. Add a couple of teaspoons of biryani mix (available premixed in the spice section. It consists of star anise, cardamom, cloves, Bay leaves, cinnamon sticks, fennel seeds and cumin seeds) and a few shakes of tumeric. Add 500g urad dhal, 1 tin of coconut cream and about 700ml vegetable stock. Salt to taste. Cook until the dhal is soft and creamy. I brought mine to the boil and then popped it in our wonder bag for a few hours until dinner time.
My boys wolfed it down and asked for seconds…always a good sign