Urap Recipes

Steps:

• Combine black lentils and red kidney beans in a pot. Cover with water; let soak, 8 hours to overnight.
• Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to the beans. Boil until soft but not pasty, about 30 minutes.
• Heat butter and oil in a separate pot. Add cumin, cloves, and bay leaves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining salt and ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining chili powder; fry until fragrant, about 30 seconds.
• Add beans and lemon juice to the spice mixture; mix gently. Add garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.

Steps:

• Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots.
• Form trasi (shrimp paste) into a ball and pierce with a skewer. Hold over a flame (either stove burner or candle) and scorce slightly. Cool slightly.
• Combine coconut, lime juice, chilli paste salt and trasi. Using the back of a large spoon mash together, especially the trasi until well combined.
• Traditional this is then folded in a banana leaf package and steam. Although you can place in a ramekin or wrap in baking paper.
• Steam the vegetables each separately until just done, placing the coconut mix with the carrots.
• Combine all the vegetables a bowl and stir through the coconut mix well.
• This dish can be served either hot or at room temperature.
• Be careful - if using fresh coconut this dish should be consumed within a couple of hours as the fresh coconut will turn sour and be inedible.