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Uses for Urad dal gota?

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I'm living abroad for a few more weeks, then heading back to the States, and I'm trying to use up some food we bought earlier this year.

I'm stumped by the large bag of urad dal gota. I guess it is the whole bean but it has been husked, so it's white, not black.

I originally bought it to grind up and make vada pav and a few other fried snacks, but our food processor broke and I doubt we'll be buying another before we leave.

Every dal recipe I'm finding specifically states to use the black urad dal, not the white. Is there really that much of a difference? Can't I just substitute them for each other, or will the flavor really be off?

Any advice would really be appreciated, as I hate throwing food away!

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  1. I don't know what "gota" is, but since you are saying that you would make vadas with it, I am assuming that this is hulled urad daal, the white one, right? Do NOT throw this beautiful daal away. Soak the daal for one hour, then boil it and simmer for about 20 mins. The daal should be fully cooked and tender, but not mashy or falling apart. Throw away any left over water and keep the daal aside. Fry onions, garlic, and ginger until golden, add chopped tomatoes and some garam masala, red chile powder, and turmeric powder, and fry this until the oil floats atop the masala paste and the water has evaporated from the tomato. Now mix your daal into this, salt, and allow to cook for 5 more mins. Squeeze in a little lemon juice and stir in fresh chopped chiles and cilantro to serve. This freezes well so you could make a big batch and then eat one straight away and eat another before you make your move. If you want other recipes google "urad dhuli recipes" and you will get loads of options.