Dal Peshawari (Urad Ki Sookhi Dal)

Dal Peshawari

Urad ki sookhi dal is fondly cooked among Punjabi Delhiites. As the name suggests, this recipe came with all those who migrated here from undivided India. Those were the people who used to live in and around the Peshawar region. Being a hardcore Punjabi and still following the legacy of my forefathers, this dry dal has been cooked and relished in my family for long.

  As this is a well-known fact that cuisine from undivided India especially Punjab has been so famous among Punjabi families living in Delhi. Their love for dal makhni or ma-choleya ki dal is unbeatable. Undoubtedly dal makhni is the most relished dal across the Indian subcontinent. So as dal Peshawari is. I try to prepare this dal as my grandmother used to cook Dal Peshawri is cooked dry and al dente means with a bite. A tadka of fried onion, garlic, ginger, tomatoes, and whole spices takes its taste to another level

Dhuli urad dal /split urad dal/ black gram – 1 cup (washed and soaked for 20 minutes )
Water – 3 cups
Ghee – 2 tbsp
Finely  chopped ginger – 1 tsp
Finely chopped garlic – 1 tsp
chopped green chilies – 1/2 tsp
Finely chopped onion – 2 tbsp

METHOD -:

1- Heat ghee in a frying pan or kadhai
Add cumin seeds and bay leaves. allow  them to crackle

Now add heeng or asafoetida powder

2- Add chopped ginger, garlic, green chilies, and onions

3- Fry them until light brown and
add chopped tomatoes. Cook tomatoes for a while until they become mushy

4- Add salt and powdered spices and stir well. Now
add soaked dal and combine nicely

5- Add water and mix everything together well

6- Cover the pan with a lid and let the dal boil at a low flame

7- It will take 7-8 minutes to reduce all the moisture

8- Remember to cook it dry and al dente or with a bite.

9- A mushy consistency will spoil its taste and texture
Garnish this yummy lentil preparation with a few ginger Julians and tomato wedges