Peanut and urid dal served on a bed of lettuce


This recipe is for a delicious and nutritious dish featuring peanut and urid dal served over a bed of crisp lettuce. The peanut and urid dal are cooked together to create a flavorful and hearty mixture that is both filling and satisfying. The urid dal, a type of lentil, adds a creamy texture and earthy flavor, while the peanuts add a crunchy texture and nutty flavor. The bed of lettuce adds a fresh and crisp element to the dish, making it a healthy and delicious option for lunch or dinner. Whether you’re looking for a vegetarian meal or just something new and flavorful, this peanut and urid dal dish served over a bed of lettuce is sure to be a hit.


  • 1 cup urid dal (split black gram), soaked for at least 4 hours
  • Salt, to taste
  • 1/2 tsp turmeric powder
  • 1 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 4-5 curry leaves
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 green chili, sliced
  • 1 cup roasted peanuts, crushed
  • Juice of 1 lemon
  • A handful of fresh cilantro, chopped
  • 1 head lettuce, leaves separated


  • Drain the soaked urid dal and add it to a saucepan. Cover with water and add salt and turmeric. Bring to a boil and then reduce heat to a simmer. Cook until the dal is soft and mushy, about 25-30 minutes. Drain and set aside.
  • In a pan, heat the ghee or oil over medium heat. Add the cumin seeds, mustard seeds, fennel seeds, and curry leaves. Cook until the seeds start to pop, about 1 minute.
  • Add the chopped onion, minced garlic, grated ginger, and sliced green chili. Cook until the onion is soft and translucent, about 5 minutes.
  • Stir in the cooked urid dal and crushed roasted peanuts. Cook for 2-3 minutes until well combined.
  • Remove from heat and stir in the lemon juice and chopped cilantro.
  • Serve the peanut and urid dal mixture on a bed of lettuce leaves. Enjoy!

IMPORTANT: As this is an AI generated recipe, the results may not be satisfactory, or more importantly, not even be edible. With that in mind, if you do decide to follow this recipe and directions exactly, make sure that the result is safe to eat before you eat it.