As I always say, I adore all kinds of daals. Its a humble power house of proteins and has very low GI. Besides its comforting taste, they are simple and often quick to prepare. This recipe is one such unusual dish which is basically originated from the land of Punjab. Made with simple spices, this is often eaten as a side dish along with some gravy dishes. Unique in flavor, this tempting daal is a sure hit among those who are not a big fan of Urad daal. Do try for a variation in food. A simple, quick and healthy recipe.
Ingredients:
1. 1 cup Urad daal, washed and soaked for ½ hour.
2. 2 cups water
3. 1 tsp salt
4. 1 tsp turmeric
5. A small piece of ginger + ginger to garnish
6. 3-4 cloves of garlic, chopped lengthwise
7. 1 large onion, chopped
8. 1 tomato, chopped
9. 1 tsp garam masala
10. ½ cup cilantro to garnish
11. ½ tsp dry mango powder
12. 1 tsp coriander powder, cumin powder, red chilli powder each
13. 2 green chillies, chopped
14. 1 tbsp lemon juice ( optional)
15. 1 tsp oil
16. A pinch of asafoetida
Method:
1. Boil water, add washed daal and salt, turmeric. Cook on medium flame uncovered for 10-12 min till the daal gets cooked but not mushy. Please remember its very imp to check daal time to time to avoid mushiness.
2. Meanwhile, heat oil in a pan. Add Asafoetida and cook for a min.
3. Add onions and sauté till brown. Put in chopped garlic, green chillies and ginger and fry for fry for a min. Please note that ginger is chopped a bit course in this recipe, not grated or minced.
4. Add all the spices except garam masala and fry for a min. Add tomatoes and cook covered just for a short while. We don’t want tomatoes to get mushy either.
5. Meanwhile, drain the daal and reserve the water for later uses in the kitchen. Again, this step is really important since you should not be keeping daal for long after draining. It will get all soggy . You have to drain and immediately pour into the pan with the tadka.
6. Stir for a min and turn off the flame. Garnish with cilantro and garam masala before serving.
Notes:
1. Please do not over stir the daal both during boiling or adding into Tadka. This will result in releasing of sticky starch and daal will go all mushy.
2. As an alternative, you can fry the drained aal in 1 tbsp of oil first before adding it into tadka to get more flavour out of it. This will also prevent it from being sticky.
Sent to dear Ayeesha’s Any One Can Cook
and Ammu’s My Favorite Dish
seems like a very easy recipe. I can’t believe it is urad dhal…looks so much like moong! will surely give this a try!
I have done such recipes with Mung and Chana.. never with Urad daal.. Wonder how it tastes.. prbly have to try this one..
Very tasty healthy recipe.
Nupur, you have done this so well. all the dal are separate and whole. Nice clicks too. Lovely and thanks for sharing Gal.
@ Sumee, how do u make it Chana Daal ?? Pleaes let me know i ll also try .
@ Radhika, thanks dear . U are an inspiration 🙂
Wow, i’ve never heard of Sukhi Dal before, im going to try this 🙂 thanks for your lovely comment on my blog Nupur & for the awards..glad to follow u 🙂
Shireen Sequeira
Ruchik Randhap (Delicious Cooking)
Very healthy one, looks delicious. Thank you for linking with Any One Can Cook 🙂
This has been on my mind for long. I am just going to try it out now. Great blog. – Shella http://www.kitchensecrets.blogspot.com