This is a delicious Punjabi recipe of Urad Dal which is spiced and dry. It is made with hulled and split black gram also referred to as White Urad Dal. This comforting lentil preparation makes for an excellent protein rich dish with a side of roti or phulka.

Recipe Snapshot

  • Prep time: 240 minutes
  • Cook time: 10 minutes
  • Total time: 250 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: North Indian, Punjabi

Ingredients

  • 2 tablespoons oil (- any neutral oil)
  • 1 pinch asafoetida ((hing))
  • 1 cup urad dal ((husked and split black gram))
  • ½ teaspoon turmeric powder
  • 1 or 2 green chilies
  • ⅛ teaspoon red chili powder (or 2 to 3 pinches)
  • ¼ cup water (or as required)
  • salt (as required)
  • ¼ teaspoon garam masala
  • 1 to 2 tablespoons coriander leaves (- chopped)

Method

Soaking Lentils

  1. Rinse the urad dal a few times in water. Then soak urad dal in enough water for 4 hours. Soaking urad dal is very important in this recipe. Otherwise while cooking the urad dal if not soaked, can get mushy and pasty.
  2. After 4 hours, drain all the water. Rinse the urad dal very well again in fresh water. Drain the water and keep the soaked urad lentils aside.

Making urad dal

  1. Heat oil in a 2 litre stovetop pressure cooker. Keep the heat to a low and then add 1 pinch of asafoetida. Mix well. Do make sure that the asafoetida does not get burnt.
  2. Next add the urad dal. Mix well again.
  3. Now add the turmeric powder, green chilies (chopped or slit) and red chili powder.
  4. Mix again very well. Season with salt according to taste.
  5. Add ¼ cup water. Mix again.
  6. Pressure cook the urad dal on a low to medium-low heat or sim for about 7 minutes or 2 whistles.
  7. Once the pressure settles down naturally in the cooker, open the lid and check the urad lentils. The urad dal should be cooked well and yet separate. If the urad dal is not cooked, then add some more water and pressure cook for 1 whistle more.
  8. Once the lentils are cooked well, add ¼ teaspoon garam masala powder. Mix again.
  9. Serve dry Urad Dal with roti or phulka. Garnish with some coriander leaves.
  10. Also do squeeze some lemon juice on the urad dal while eating.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.