How to make Urad Dal - SK Khazana -
This dal is simple and yet very tasty and goes well with rotis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split black gram skinless (dhuli urad dal) (उड़द दाल धुली), Turmeric powder (हल्दी का पावडर)
Cuisine : Indian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Ma Choliyan Di Dal Sultani Dal - SK Khazana Tadkewali Dal -SK Khazana Sabz Bahar Arhar Dal
Urad Dal - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Urad Dal - SK Khazana Recipe
Split black gram skinless (dhuli urad dal) 1 cup
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Coriander powder 1/4 teaspoon
Cumin powder 1/4 teaspoon
Salt to taste
Lemon juice 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Tempering
Ghee 1 1/2 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1/2 teaspoon
Asafoetida 1/4 teaspoon
Green chillies chopped 1-2
Curry leaves 7-8
Red chilli powder 1/2
Fresh coriander sprig to garnish
Method
Step 1
Take Urad Dal in a large bowl, wash it 2-3 times with sufficient water.
Step 2
Put the dal into a pressure cooker, add sufficient water, cover the cooker and cook under pressure till 3-4 whistles are given out. Allow the pressure to be released completely.
Step 3
Transfer the cooked dal into a non-stick pan, add ½ cup water, turmeric powder, red chilli powder, coriander powder, cumin powder and salt, mix well and let the mixture come to a boil.
Step 4
Add lemon juice and coriander leaves and mix well. Take it off the heat.
Step 5
Heat ghee in a non-stick tempering pan, add mustard seeds, cumin seeds and let them splutter. Add asafoetida, green chillies, curry leaves and red chilli powder and mix well.Add the tempering to the prepared dal and cover the pan immediately.
Step 6
Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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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.
