Boiled husked split black lentil (urad dhuli dal) with an onion, green chili and dry spice tempering, this dry form of cooking the Urad Dhuli dal is very popular in Punjab, India. Dals (lentils) are a very important part of Indian food and are made with a lot of varieties. Try this unique way and discover a new side to the urad dal!
- Husked split black lentils, washed and soaked for 2 hours 3/4 cup
- Onion, peeled and cut into slices 1 medium
- Green chilies, chopped 2
- Ginger, chopped 1 teaspoon
- Cooking oil or Ghee (clarified butter) 2 tablespoons
- Cumin seeds 1 teaspoon
- Turmeric powder 1/2 teaspoon
- Red chili powder 1/4 teaspoon
- Garam Masala 1/2 teaspoon
- Coriander powder 1/2 teaspoon
- Water 1-1/2 cups
- Salt To taste
- Put a pressure cook on medium heat with 1/2 tablespoon oil in it.
- Add 1/2 teaspoon cumin seeds and as soon as they crackle, add turmeric powder and salt into it.
- Drain the dal and put in the cooker, stir-fry for a minute then add 1-1/2 cup water to the cooker. Stir well, close the lid and let the cooker come to a whistle.
- Turn off the heat and when all the steam escapes, open the lid and transfer the cooked dal to the serving dish.
- Place a frying pan on medium heat with oil or ghee in it. When it heats up add in rest of the cumin seeds, stir for few seconds then add sliced onion in it.
- Fry the onions on medium heat for 2 – 3 minutes then add ginger and chopped green chilies.
- When onions are about to turn golden brown add coriander powder, red chili powder and garam masala powder.
- Turn off the heat and pour the tampering on the dal. Garnish with chopped coriander and serve hot.
Preparation Time: 30 minutes