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Dhuli Urad Dal | White lentil

Urad dal, also known as White lentil, is one of the famous dal used in Indian cuisine. It is also known as white urad dal, split urad dal, dhuli urad dal and split white lentil. It is a popular dal of North India made with dhuli urad, spices and tempered with heeng jeera. This is a no onion no garlic recipe but if you prefer you can use. It is a simple, easy and delicious North Indian style dal with creamy texture.

Urad dal is very nutritious and healthy. Urad dal is rich in protein, fat and carbohydrates. Urad dal is one of the richest sources of vitamin B, iron, folic acid, calcium, magnesium and potassium, which makes this dal a perfect health package. Urad dal significantly boosts the uric acid levels in our body. It helps to improve digestion, boost energy, improve the skin health and many others. Urad dal is used to make vada, paratha, kachodi and so many snacks.

This dal is simply made with basic ingredients like turmeric, red chilli powder, heeng, jeera and garam masala. The addition of chopped ginger and green chilli gives it a unique flavor. Dhuli urad dal does not take time to cook so it is a quick recipe and can be prepared when you are in hurry.

Urad dal goes well with roti or chapatti, panpati and bajra ki roti. This can be paired with jeera aloo, green coriander chutney and lemon pickle.

Dhuli Urad Dal

Course: Main course
Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients:

For Dal --

1 Cup Dhuli urad dal
1 Teaspoon Turmeric Powder (Haldi)
½ Teaspoon Coriander powder
½ Teaspoon Amchoor powder
¼ Teaspoon Garam Masala
½ Teaspoon Red chilli powder
Salt as per taste
Water as required

For the Tempering (Chaunk) --

1 Teaspoon Cumin Seeds (Jeera)
1 Pinch of Asafoetida (Heeng)
2 Teaspoons Ghee
½ Teaspoon Chopped ginger

Instructions:

Pressure cooking of dal --

Remove any stone and debris from dal. Then wash with running water until water runs clear. Soak dal into enough water for 30 minutes.


Drain the water and add dal into a pressure cooker.
Add 3 cup water, turmeric powder, salt and coriander powder. Stir to mix.


Cover with the lid, put the weight on. Switch on the flame.
Let it cook for 2 or 3 whistles on medium heat till dal cooked completely. This dal doesn’t take too much time to cook. Once the pressure is released, open the lid. Check the consistency of dal. If thick then add little water and mix. Add amchoor powder and garam masala.


If you like smooth dal, mash with the help of ladle. Mix well and keep it aside.

Process of tadka or chaunk -

Heat ghee in a pan. When ghee is hot add Cumin Seeds and fry till they start to splutter. Add a pinch of Heeng.


Then add red chilli powder and chopped ginger.


Quickly pour the tempering to the dal.
You can garnish with chopped coriander, green chilli and ginger. Serve hot.
Serve dal hot with.


Tips:

  • You can add chopped tomatoes at the time of pressure cooking.
  • You can add slit green chillies in tempering.
  • Temper the dal with Desi ghee instead of oil, it gives amazing taste.
  • This Dal usually has a medium to thick consistency. So you can adjust the amount of water as per your choice. As the dal cools down, it become thick.
  • Do not overcook as it will become mushy.

Try other dal recipes :


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