Dal Peshawari (Urad Ki Sookhi Dal)

Dal Peshawari

Urad ki sookhi dal is fondly cooked among Punjabi Delhiites and this recipe came with those who migrated here from undivided India especially living in and around Peshawar region

Being a hardcore Punjabi and still following the legacy of my forefathers this preparation is cooked and relished in my family since long. As this is a well-known fact that cuisine from undivided India especially Punjab has been so popular among Punjabi families living in Delhi. Their love towards 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 it 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 chillies – 1/2 tsp
Finely chopped onion – 2 tbsp

Whole red chilly – 1
Cumin seeds – 1 tsp
Heeng /asafoetida powder – 1 /2 tsp
Salt, turmeric powder, red chilly powder,garam masala powder – 1 tsp each or to taste
A few ginger Julians and tomato wedges for garnishing

 METHOD -:

1- Heat ghee in a frying pan or kadhai
Add cumin seeds and let them crackle
Add heeng or asafoetida powder

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

3- Fry them until light brown and
Add chopped tomatoes and cook for a while

4- Add salt and powdered spices and then
Add soaked dal and stir

5- Add water and mix everything together well
Cover the pan with a lid and let the dal boil at low flame

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

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

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