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Tuesday, May 1, 2012

Dahi Urad Dal

Every night for dinner, Monday through Thursday, I try to put some kind of protein in the form of dal, chole, rajma etc and one veggie side dish as an accompaniment to rotis and rice. There are a wide variety of dals and beans available, even then, I feel like I exhaust the list very soon and then end up repeating recipes. So I try my best to try out the same pulses (lentils) and beans with variations in spice and cooking method.

Tonight's recipe is one such creation. Dahi Urad dal is my take on the sukhi urad dal that is a typical preparation for black gram dal, albeit in a liquified form!

When I made this dal for the first time, my husband's reaction was are you sure you can cook this dal  in this way, isn't urad dal just meant for tempering curries? Infact, a couple of my friends had similar reactions when I mentioned making this, urad dal, really? Isn't that for idli batter and dahi vadas?

Well, its a dal that softens pretty quicky on cooking (specially if you soak it for an hour prior to cooking). Also, it tastes good. So, why not? It has its own unique taste and serves as a nice change from the usual toor, moong & masoor dals. So, go ahead and make it for dinner next...

Preparation & Cooking: 1hour for soaking dal + 20 minutes                   Serves: 2-3
Ingredients:
Urad/Black Gram Dal - 1 cup (use the split dal without skin)
Ginger Garlic Paste - 1 teaspoon
Turmeric/Haldi Powder - ¼ teaspoon
Salt - to taste
Yogurt - 2 tablespoons
Ghee - 2 teaspoons
Oil - 1 tablespoon
Cumin Seeds/Jeera - 1 teaspoon
Asafoetida/Hing - a pinch
Onion - 1 small, sliced thin
Green Chillies - 2, slit
Kashmiri Red Chilli Powder - ¼ teaspoon

Method:

  • Soak the urad dal in water for about an hour.

  • Pressure cook this dal with ginger garlic paste, turmeric powder, salt & water till the dal is cooked well and can be mashed easily with the back of the laddle.
  • Once the  pressure is completely out, open the cooker, add more water if desired and the yogurt, stirring continuously on a low flame, so that the yogurt does not curdle. When the yogurt is well mixed switch off the flame.

  • In the meantime, heat the ghee and oil in a saucepan and add the cumin seeds and asafoetida.
  • Once the cumin seeds crackle, add the onions and green chillies and saute them till the onions begin to brown.

  • Just before taking the onions off the flame, add the Kashmiri red chilli powder and add these onions to the dal.

Mix well and serve.

6 comments:

  1. Urad dal with curd looks so tasty n top it with the tadka is awsum..one of my fav dal..

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    Replies
    1. Thank you Avika, and I agree, urad dal happens to be right up there with my other choice - masoor dal!

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  2. I am already hungry and it is not lunch time yet!!!!

    ReplyDelete
    Replies
    1. Shilpa, when hungry eat ;)! Come over...

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  3. Hi Piu,

    I loved it - the first time, I followed your recipe and the 2nd time around, there was a slight variation - I didn't add haldi (i wanted it to be white) and I didn't add onions (i ran out of them) and substituted curds with Sour cream (i just had a huge bucket of sour cream). Both were delicious!!!

    I will keep you posted on other recipes i might try during the weekend :).

    Love
    Shilpu

    ReplyDelete
    Replies
    1. Hey Dilpi, glad you liked! Keep the comments coming girl - need all the encouragement :)

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