• Chef Yogi

Urad Gota

with tomatoes, turmeric and ginger

These little cream colored pearls (the hulled variety) have many uses, and we are just getting started! They can be soaked and served as a salad, soaked and boiled on the stove or the pressure cooker, soaked and ground to make dosa, and even sprouted. This is our second recipe with urad gota and we look forward to more exploration with this amazing little healthy bean.


1 C. Urad Gota

1 TBS. coconut oil

1/2 onion, chopped

2" fresh ginger, chopped

4 cloves fresh garlic, minced

1 can petite diced tomatoes

1 tsp. turmeric

1 tsp. red chili powder

1/4-1/2 tsp. garam masala (I like a little less, but add more if that's your thing!)

1 tsp. salt + additional as needed to taste

Fresh lemon juice (from 1/2 lemon)

Fresh cilantro, chopped

Fresh spinach (optional)

Soak the beans in water for an hour.


Rinse. Place in a medium pot and fill with water 3/4 to the top. Bring to a boil then reduce heat and simmer for 15 minutes.


Test to make sure the beans are soft. Drain and set aside. In a large skillet, heat oil on medium heat. Add onion, ginger and garlic. Cook until golden brown.


Add tomatoes and stir. Add garam masala, turmeric, and red chili powder. Stir and allow to cook so the oil sits above the mixture (stand by, it won't take long). Add the beans and stir. Add salt to taste, lemon juice and cilantro.


Optional: fresh spinach, sliced radishes