Sukhi Urad Dal is nice variation of the urad dal in which it is served dry. It is most popular in Punjab and can be easily found in dhabas. So next time when you are on an Indian highway and stop at a dhaba for lunch, ask for sukhi urad dal.
|Preparation Time:||30 minutes|
|Urad dal||1 cup|
|Red onion||1 small|
|Green chilies chopped||1|
|Coriander leaves chopped||To garnish|
|Grated adarak or ginger||1 tbsp|
|Butter or Ghee (clarified butter)||1 tbsp|
|Jeera (cumin seeds)||3/4 tsp|
|Haldi (turmeric powder)||1/2 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Heeng (asafoetida)||A pinch|
- Pick urad dal to make sure that there are no stones or dirt.
- Wash it thoroughly and cook it in a pressure cooker with 1.5 cups of water, haldi powder and salt.
- Once the cooker starts whistling, turn off the heat. Open it when steam dies down. Dal should be soft but the grains should still be separate.
- Chop onions, tomatoes and green chillies. Grate ginger finely.
- Heat butter in a pan. Add jeera seeds and wait till they puff up. Add heeng and let it sizzle.
- Now add ginger and onions. Saute till onions become translucent.
- Add tomato pieces, green chilies and red chilli. Saute till butter starts separating.
- Mix dal lightly in the onion tomato mixture. Turn off the heat. Garnish with coriander leaves. Sukhi Urad Dal is ready.
- Serve Sukhi Urad Dal hot with roti/parantha and Aloo Matar.
- To prevent butter from burning, add a few drops of oil while heating the butter.
- You may have to fine tune the duration of pressure cooking because it depends on your pressure cooker. Basically urad should be pretty soft but the grains should still be separate after they are cooked.