UDDIN HITTU

Uddin hittu is a very simple and peculiar dish to eat along with rice. It is normally served during a traditional South Canarian (coastal belt) lunch or dinner on a banana leaf. It is usually served along with sandige menasu or also called dried masala chilly.

Nutritional benefits: 100g of black gram dal gives 347kcal of energy, 59.6g of carbohydrates, 24g of protein, 1.4g of fats, 18.3g of Dietary Fiber, 154mg of calcium and 3.8mg of iron.

· Black gram or urad dal holds a high protein value than most of the legumes. It is also an excellent source of dietary fiber, isoflavones, vitamin B complex, iron, copper, calcium, magnesium, zinc, potassium, phosphorus which offers a myriad of healing health benefits.

· Ayurveda describes black gram or Masha as a bean that is sweet to taste but hot in potency, that can calm down and regularize the imbalances caused due to Vata. It also increases Kapha and Pitta and is recommended for men suffering from erectile dysfunction, low sperm count and motility.

· Ayurvedic practitioners prescribe including urad dal in daily diet for the women of reproductive age to balance hormones and strengthen the reproductive organs.

· Black gram dal is rich in fiber, both soluble and insoluble, which is known improve our digestion. Dietary fiber in urad dal help bulk up the stool and stimulate peristaltic motion.

· Urad dal contains important minerals such as magnesium, iron, potassium, phosphorus and calcium, which play an important role in improving your bone mineral density.

· Black gram dal strengthens our nervous system and makes our brain function healthy. It is used in various ayurvedic medicines to cure nervous debility, partial paralysis, facial paralysis and other disorders.

Ingredients:

· Black gram – ½ cup

· Curd – ½ cup

· Green chilies – 3 to 4 in number

· Ginger – ½ inch

· Salt to taste

For tempering,

· Ghee – 1 tsp

· Mustard seeds – ½ tsp

· Cumin seeds – ½ tsp

· Black gram dal – ½ tsp

· Red chilies- 1 in number

· Curry leaves – 6-7 leaves

· Pinch of hing (asafeotida)

Method:

1. Soak black gram for 40mims in water and then grind it to smooth paste. Mix this paste in curd.

2. Add salt, small pieces of ginger and green chilies. Mix it well and keep it aside.

3. Take seasoning pan, add ghee and mustard seeds, let it splatter. Then add black gram dal, cumin seeds, red chilies, curry leaves and a pinch of hing.

4. Add this seasoning to the above mixture. Give it mix.

5. Enjoy this along with rice with a little of coconut oil.