White Dahl?

Question

Does any one know how to cook this

Answer 1

I am a former chef and no matter which dal/lentil you use it can be made into a number of things,like the first ladys dish, I have made dosa and ildi myself, but even cooked with other veg into a stew like dish, soup, lightly cooked, mashed and mixed with other veg and made into patties and grilled or baked, in veggie samosas or pakoras.

White dal is often used in sweets like "bulif" a milk fudge, in a dish similar to Kehir there version of rice pudding, ground into flour and made in to both sweet and savory pastrys or snacks.

Answer 2

o make idli, two parts uncooked rice to one part split black lentil (Urad dal) are soaked. The lentils and rice are then ground to a paste in a heavy stone grinding vessel (attu kal). This paste is allowed to ferment overnight, until it expands to about 2½ times its original volume. In the morning, the idli batter is put into the ghee-greased molds of an idli tray or "tree" for steaming. These molds are perforated to allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10-25 minutes, depending on size). Serve with Sambar, Coconut Chutney with Red Pepper or Mint Chutney or in a Raita of Yogurt.

The idli is somewhat similar to the dosa, a fried preparation of the same batter.

For Dosa heat a griddle well and barely oil the surface with a soaked rag. Quickly and evenly pour the thinned out batter in concentric circles until the desired circumference is reached. Cook over medium heat. Allow to cook until the surface appears to be dry and the edge is golden. Slide onto a plate and serve with Sambar or Coconut Chutney.

If you have not got an Idli stand you can put the batter on small squares of clean cloth and tie them  with string. Place it on a steamer tray and put it into a 2 Quart Stainless Steel Pot using enough water to cover the bottom but not soak the idlis. Bring to a boil and simmer covered so that they are in a steam bath for 10 to 15 minutes depending on how large the idli are. For variations on this theme add a pinch of gharam masala to the mixture along with some finely sliced green onion.