6 hours ago
In a world where on saying “I am vegan,” you are interrogated about proteins, we need to be clear about where our proteins have been coming from AND also the worth of the big hullaballoo around proteins.
W.r.t. the second point, there are lots of nutritionist now who will clarify that we don’t need to panic and stuff ourselves with proteins, which have not been part of our Indian eating culture. They will also add that people don’t die of protein deficiency in India, but yes, many continue to die because they don’t have enough to eat.
Tofu. Tempeh. Fortified plant milks. All very good. New inclusions in our palates are without a doubt, more than welcome.
But we don’t need to look upto them to fulfil our protein needs because our Dals, Rajmas, Chanas, Matars have been doing that since ages. In addition, there is some protein in our rice and roti staples.
No Indian meal is complete without a serving of Dal. And the Urad Dal in this picture is among the key ingredient of all the Idlys, Dosas, and succulent Vadas – that comprise breakfast of a huge part of India, especially South!
In East India, we make Urad Dal as an accompaniment with steamed rice, cooking it with subtle flavouring since Urad Dal has quite a character and distinct taste of its own. We share one simple recipe today.
1. Urad dal – 3/4 cup
2. Turmeric – 1/4 tsp
3. Sugar – 1/4 tsp
4. Oil – 1 tbsp
5. Ginger – 1 tsp, finely chopped
6. Cumin – 1/4 tsp
7. Fennel – 1/4 tsp
8. Asafoetida – 1 pinch
9. Coriander leaves –Chopped
10. Salt – As per taste
1. Pressure cook Urad Dal with salt, turmeric, and sugar.
2. Heat oil and prepare the tadka/ tempering with asafoetida, ginger, cumin, and fennel.
3. Once tadka is ready, pour the pressure cooked Urad Dal over it, stir for a minute, and switch off flame.
4. Garnish with coriander leaves.
The best taste is obtained when the tempering is perfectly done, aromatic and not burnt.
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