URAD KALI

URAD KALI

Urad Dal Kali

Urad dal is a nutritious, protein rich lentil high in iron, calcium, folic acid, magnesium and potassium. It not only adds taste to the food but also carry lots of health benefits. Black urad dal is more nutritious than the white one (skin removed) as it contains calcium and phosphorous.
Palm jaggery is prepared from palm tree extract and has been used for generations in ayurveda for its medicinal properties. Rich in calcium, iron, phosphorous, potassium, fiber; it has much valuable nutrients compared to unhealthy bleached white sugar. It acts as a digestive agent (so it’s good to consume after heavy meals), cleanses the body, increases immunity, natural coolant, anti oxidant and relieves constipation.
Gingelly oil is one of the healthiest oil and can be used for most cooking recipes. It’s rich in Iron, copper, zinc, calcium, magnesium and used in ayurveda for its medicinal benefits. Keeps heart healthy, reduces stress, improves bone health, act as a good skin moisturiser for massaging and the list goes on.
The combination of Urad dal + raw rice + palm jaggery + gingelly oil is heavenly. There is no better alternative available for urad kali. It’s highly recommended for girls of all ages. Normally given during puberty, pregnancy and lactating phase where abundant supply of all the nutrients is required. It also relieves backache,body pain and menstrual cramps during periods.
Urad kali makes the body, muscles and bones strong as rock. It is a coolant and relieves body from heat and stress. It can be consumed once in two weeks, irrespective of gender.
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Servings: 4 people
Course: Appetizer, Snack, starters
Ingredients Method Notes

Ingredients
  

  • 1 Cup Black Urad Dal (With Skin)
  • 1/2 Cup Raw Rice
  • 1 tbsp Fenugreek
  • 1 Cup Palm Jaggery (Karupatti)
  • 1 Cup Sesame Oil

Method
 

For Preparing Urad Kali Mix
  1. Dry roast Urad dal in a low flame till it changes colour and becomes crispy. This will take about 15-20 min in low flame.
  2. Similarly dry roast raw rice till it becomes crispy enough to bite. This will take about 10-15 min in low flame.
  3. Roast fenugreek too the same way, till it becomes golden brown. This will take just 2-3min if the pan is hot.
  4. Cool down all the ingredients and grind it to a powder in blender. It can be slight coarse texture or very smooth enough depending upon your taste.
  5. Store this mix in an air tight container and use desired quantity when needed to make kali.
For Preparing Urad Kali
  1. Palm jaggery needed to be liquefied and filtered before use as it contains some dust particles and sand in it.
  2. Add water to palm jaggery and keep it in low flame, making sure to mix it until fully dissolved.
  3. After boiling strain it and keep aside.
  4. Take 1 cup of Urad kali mix.
  5. add 2.5 cups water to the flour and make sure to mix it without lumps.
  6. Keep it in low flame and stir continuously. This has to be done in a heavy bottomed pan to prevent getting burned.
  7. It would have thickened after a simple boil. At this stage add 1 cup of filtered palm jaggery syrup and stir continuously.
  8. It will start to thicken gradually.
  9. At this stage start adding gingelly oil little by little. Also a pinch of salt.
  10. Stir continuously till everything is mixed properly
  11. After some time oil gets separated and kali comes separated from the pan. At this stage it will not be sticky when touched by hand.
  12. Oil should be added generously as the recipe demands that with the combination of Urad dal+rice+Palm jaggery+Oil. This combination is very healthy and said to tighten the body. Very ideal for women's of all stages. For backache, puberty, stomach ache etc..

Notes

This recipe is prepared using a coarse Urad dal mix, so it gives a halwa or kesari consistency. It can also be prepared using finely grinded flour and sieving it. The consistency differs but nutrition does not.