Ulathan Kali


1 cup urad dal (hulled & split black gram, aka ivory lentil

1/2 cup rice

1 cup jaggery, grated

1/2 teaspoon ground cardamom

3 cups water

2 tablespoons. light sesame oil (This is not the sesame oil available in most Asian markets.  This oil is made for unroasted sesame seeds, so is much paler in color.  It is sold in Indian markets as gingelly oil.)


  • Dry roast rice and urad dal until golden.  Grind to a fine powder consistency.  This took about 15 minutes and I think I probably should have ground it more.
  • Melt the jaggery with a tablespoon of water over low heat until completely liquefied.
  • Bring water to a boil.  Add rice/dal mixture and 1 tablespoon of the oil with the jaggery.  Cook until mixture thickens, about 10 minutes on medium high heat.
  • Add cardamom and the rest of the oil.  Mix well.