URAD-CHANE KI DAAL/PUNJABI URAD-CHANE KI DAAL

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URAD-CHANE KI DAAL/PUNJABI URAD-CHANE KI DAAL /उरद-चने की दाल

URAD-CHANE ki dal is a typical and classic daal preparation which is enjoyed among Punjabi families especially based in Punjab, Delhi and around. Though daal preparations are a staple and hold a special place in the Indian thali yet every region has its own specific variety which is fondly cooked there.  All Urad daals have a number of variations (whole, split and skinned) and all of them are relished in the northern belt of India

Dhuli or split urad dal is no exception and this particular dal had always been eaten fondly in Punjab since long even before the times when India was undivided and was popular as DAL LAHORI. This daal is cooked khili- khili (not mushy but each grain separated). If this daal is overcooked, both the taste and texture are gone. One of its version is cooked dry which is called DHULI URAD KI SOOKHI DAL

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PREP TIME – 30 MINUTES
COOK TIME – 20-25 MINUTES
COURSE – MAIN
CUISINE – NORTH INDIA(DELHI/PUNJAB)
AUTHOR – BHARTI DHAWAN

INGREDIENTS REQUIRED FOR DAAL

•  Dhuli Urad Dal/ split white urad dal – 1 cup
•  Chana dal/Bengal gram – 1/4 cup
•  Water – 4 cups (the same cup by which daal is measured)
•  Salt – 1+1/2 or to taste
•  Haldi/Turmeric powder – 1 tsp
•  Finely chopped ginger – 1 tsp
•  Finely chopped green chillies – 1 tsp
•  Ghee/Oil – 1 tsp

INGREDIENTS FOR TEMPERING/TADKA

•  Ghee/Oil – 2 tbsp
•  Finely chopped onions – 2 tbsp
•  Finely chopped tomatoes – 1 tbsp
•  Finely chopped ginger – 1 tsp
•  Finely chopped green chillies – 1 tsp
•  Finely chopped garlic – 1 tsp
•  Jeera/Cumin seeds – 1 tsp
•  Hing(asafoetida) – 1 tsp
•  Red chilly powder – 1 tsp /to taste
•  Garam masala – 1/2 tsp
•  Coriander leaves and ginger Juliana for garnish- 1 tbsp

PREPARATIONS TO BE DONE
•  Soak daals for 30 minutes
•  Fine chopping of onions, tomatoes, ginger-garlic and green chillies

DIRECTIONS

1- Firstly add all the ingredients written under ‘INGREDIENTS REQUIRED FOR DAAL to a pressure cooker. Apply little ghee/oil inside the vent to prevent the daal water coming out

2- Allow the 1st whistle at high flame then bring the flame down to low. Cook dal for 12-15 minutes at low flame

3- Allow the cooker to cool down completely and open the lid. Mix the daal gently with a ladle. (Avoid mashing it) Keep aside and prepare for tadka/tempering


DIRECTIONS FOR TEMPERING/TADKA

•  Heat ghee/oil in a tadka pan and add jeera/cumin. Allow to crackle
•  Add hing/asafoetida. Next, add chopped onions. Cook for a while and add chopped ginger-garlic-green chillies
•  Cook these aromatics until golden and add red chilly powder. Now add chopped tomatoes and cook the masala by mashing it with a laddle
•  Pour this tadka over cooked dal. Sprinkle garam masala and coriander leaves
•  Serve tasty URAD-CHANE KI DAL in the main course with any dry sabzi. I serve this daal with mushroom-matar fry as a side dish

NOTES AND TIPS
* An add of ginger and green chillies while boiling this daal is highly recommend as it increases the taste and helps in the digestion

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