Name: Sookhi Urad Dal
Prep time: 10 min
Cook time: 25 min
Total time: 95 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Split Black Gram (Skinless), white urad dal, soaked and completely drained; 1 large Onion, finely chopped; 1 medium Tomato, finely chopped; 1½ inch Ginger, cut into fine juliennes (essential); 2 Green Chili Pepper, slit; 2 tbsp Ghee, or cooking oil; 1 tsp Cumin Seeds, jeera; ¼ tsp Asafoetida, hing; ¼ tsp Ground Turmeric, haldi (use very little); ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; ½ tsp Garam Masala, for rich aroma; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

1 hr 35 mintotal

35 min hands-on1 hr hands-off

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

Heat the ghee (or oil) in a wide, heavy-bottomed pan. Add cumin seeds and allow them to crackle. Instantly add the asafoetida (hing).
Add the ginger juliennes and slit green chillies. Sauté for a few seconds. The distinct flavor of this dish comes entirely from the ginger.
Add the chopped onions and fry on medium heat until they turn a light golden color.
Add the chopped tomatoes along with turmeric, red chilli powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
Add the soaked and drained white urad dal. Stir gently to coat the lentils with the masala.
Add about 3/4 cup of warm water. The water should just barely cover the lentils. Cover the pan with a tight lid.
Cook on the lowest heat setting for 15-18 minutes without opening the lid, allowing the dal to steam. Check once in between; if it looks entirely dry but the grains are hard, sprinkle 2 tablespoons of water.
15–18 min
Once the dal is tender (grains should crush easily but remain separate), remove the lid. Add garam masala. Gently fluff with a fork.
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Perfectly cooked, distinctly separate white lentil grains coated in a savory, gingery spice base, completely devoid of any liquid.

Nutrition

Per serving, from 2 servings.

441kcal

Where the calories come from

Protein21.6 g19%
Carbohydrate59.2 g52%
Fat14.9 g29%

Saturated fat: 7.9 g
Fibre: 17.2 g
Sodium: 1204 mg
Calcium: 152 mg
Iron: 7.4 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Never stir this dal vigorously while it's cooking, or it will immediately turn into a sticky, unappetizing paste. Treat it like you are cooking rice.

What to serve it with

A dry sabzi perfect for travel and tiffins. Phenomenal with hot Parathas and a side of Mango Pickle.

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Ingredients