Whole urad dal, a staple in Indian kitchens, ... The batter is seasoned with green chillies, ginger, curry leaves, and black pepper, lending it a burst of flavour.

Directions: Place the urad dal in a pot and cover with a few inches of water. Set aside to soak for at least 2 hours or up to 12 hours. You can also simply cook the black lentils until softened ...

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The recipe is super simple and super spicy. All you need to do is get hold of some good quality red chillis, Bydagi or Kashmiri red chilli for colour, garlic, urad dal, chana dal, salt and oil. You ...

300 g (10½ oz/1¼ cups) urad dal (black lentils), soaked overnight in 2 litres (70 fl oz) water; 100 g (3½ oz/½ cup) dried red kidney beans, soaked overnight (see Tip) ...