How to make DHABA STYLE URAD DAL - skk -

A dry preparation of urad dal cooked in a flavourful masala

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tata Sampann Urad Dal, Salt (नमक)

Cuisine : Punjabi

Course : Dals and Kadhis

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DHABA STYLE URAD DAL - skk

DHABA STYLE URAD DAL - skk Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 4-5 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for DHABA STYLE URAD DAL - skk Recipe

  • Tata Sampann Urad Dal 1 1/2 cups

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Mustard oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Dried red chillies 2

  • Ginger finely chopped 1 inch

  • Garlic finely chopped 1 1/2 tablespoons

  • Green chillies chopped 2-3

  • Asafoetida 1/2 teaspoon

  • Large onion finely chopped 1

  • Large tomato finely chopped 1

  • Red chilli powder 1/2 teaspoon

  • Lemon 1/2

  • Fresh coriander leaves chopped 2 tablespo to garnish

  • Ghee 1 tablespo

Method

Step 1

Tata Sampann Urad Dal in a bowl, add sufficient water and wash well. Add fresh water and soak it for 4-5 hours.

Step 2

Heat a deep non-stick pan, drain urad dal and put into the pan. Add salt, turmeric powder and 3 cups water, mix well, cover and cook till the dal is cooked completely but the grains remain intact.

Step 3

Heat mustard oil in an iron kadai till it begins to smoke. Add cumin seeds and let the colour change.

Step 4

Add dried red chillies, ginger and garlic, mix and sauté till raw smells disappear. Add green chillies, asafoetida and onion, mix well and sauté till golden brown. Add tomato, and mix well. Add salt and red chilli powder, mix well and sauté till the mixture is pulpy.

Step 5

Drain the cooked dal and add it to the kadai and mix well. Squeeze the juice of ½ lemon and add coriander leaves and mix well.

Step 6

Add ghee and mix well. Cook for 1 minute and take it off the heat and transfer into a serving bowl. Drizzle ghee and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.