I noticed that in the recipes featured in a relatively

new PBS-aired cooking show focusing on cuisine from

South India, the host always includes along with the

main bean ingredient other "minor" side ingredients

among which is included a small amount of urad dal.

When the host goes through the "side ingredients,"

she includes in the same breath, various specific

spices and urad dal, as though it is some sort of

"minor" addition.

Why is the urad dal added as a side ingredient and in

a very samll quantity (in relation to the main bean

ingredient)? Is there a texture and taste purpose

for the amount used?

Hello Felafelboy

You will notice that a spoon of urad dal and a spoon of chana dal are included as part or 'tarka' or tempering in south Indian cuisine. Example;

Cabbage Bhaji South Indian Style (A Dry Curry). See top picture of the recipe.

Forgot to include my name in my previous post (listed on the board at 3:42am).

Since Urad Dal takes 40 minutes to cook (right time??), how can it be used

in the same time frame as the other ingredients used as "tempering"

ingredients? That's what didn't make sense to me. Spices are a flavoring

element, urad dal would seem to serve as the denser protein element not

having anything to do with flavor! What am I missing here?

You are not 'cooking' urad dal when using it in tarka/tempering, which takes time. You are using them dry, not washed and soaked, more like seeds, along with spices, where they will fry in minutes. As the seeds begin to splutter, the dals begin to turn brown and become crunchy, see picture 3 in my previous post.

Dals are added in very small amounts in 'tarka', along with mustard/rai seeds and they too add a 'unique' flavour to a dish, which is instantly recognisable as south Indian.

If you were to let this tarka cool and munched the dals that have been fried like this, you will find that they are crunchy and quite tasty and have a flavour of their own.

This type of tarka is also added to many south Indian dishes on top, for example coconut chutney.

Thank you for educating me on this matter. I would have never thought that

a legume, such as urad dal, would not need to be "cooked" for many minutes, but used in the manner you described. (Then again, I have read that chick

peas can be "fried" to a crunchy result!)

I overlooked the link to the beautiful and helpful pictures you provided

showing visually the elements that make the Cabbage Bhaji recipe you

provided. What a way to make cabbage taste delectable!

I wonder why the name of this dish is described as a "dry curry."

There is an element of frying to it, but I guess the "dry" refers to the

absence of a liquid medium other than oil.

Once again, you have demonstrated the depth of your knowledge and expanded

the appreciation novices like myself have for the variety and complexity of

Indian cuisine and its ability to marry ingredients together to make a simple food of gourmet quality (and healthier, too!).

You are most welcome Felafelboy.

Lentils are often used in Indian snacks in various ways. They are quite tasty and crunchy when deep fried or roasted. Fried chana dal (split Bengal gram), whole red lentils, moth dal and urad dals are often used as snack in 'Dal-moth'. They are generally soaked for a few hours, drained fully to remove all water and then deep fried, salted and spiced. Puffed rice and whole Bengal gram are also used this way. Various Bombay mix type of snacks contain 'sev' (vermicelli like savouries) made of Bengal gram/chickpea flour, various fried lentils, peanuts and often fried poha (flattened rice). These days, you can find many Indian companies that make such snack from dry-roasted dals, instead of fired ones, but they are of course less tasty.

The reason I call my vegetable bhajies/sabji a 'dry curry' also is that many people in UK are looking for a 'curry' recipe even when they want an Indian recipe for a vegetable dish cooked without the curry gravy. I would normally call a bhaji or sabji. It is not technically correct, but makes it easier for UK users of the site.

I make cabbage roughly the same way, Mamta, but don't steam it before adding to the tempered ingredients. Just sprinkle water, v little at a time, as necessary. I suppose steaming ahead ensures the mustard/dals stay crunchy?

I don't either homecook. If you look at the author of the recipe above;Cabbage Bhaji South Indian Style, it is not my recipe. I do the same as you, usually not needing any water at all, if the vegetable is fresh.

My younger sister in Delhi often microwave-steams her vegetables before making a bhaji and swears that the vegetables retain their colour and taste better.

Watched another episode of the south Indian cooking

series (didn't think you would want me to specify the name

of the series and its host for obvious reasons - the series was

produced some years ago by the public broadcasting station MPTV) and among

the dishes the host made was "spinach kootu," and sure enough,

with all the various spices and ingredients was the urad dal.

She put it into the pan after frying the red chile and

mustard seeds for a few seconds and described that process

as "tempering." Looked like she didn't cook the urad dal for

more than a short time, and as you said, the urad dal looks

like a staple along with the other ingredients as

a necessary element in the recipes.

The host used yellow lentils at the main legume cooked with the

spinach. The dish looked extremely healthy and tasty, although

a bit involved to do.

This has been a very enlightening discussion on a topic that has puzzled me for a long time too. Thank you!