Sukhi Urad Dal (Tempered Dry lentils)
A very healthy urad (split) dal preparation of North India, it can be taken in different variations too. You can add lots of veggies (chopped tomatoes,cucumbers,beetroot) to the cooked sukhi urad dal and make a cold lentil salad from it…. again a healthy option for the entire family.
Ingredients -
- Urad Dal - 1 cup
- Water - 3 cups (1:3 ratio , 1 cup dal)
- Salt to taste
- Turmeric Powder - 1/2 teaspoon
- Water for cooking the soaked dal - 1/2 cup or as required ( please see if less put very little water to it, if more water your dal will be cooked mashed up, in this our dal grains should be seen separate after cooking and that is the key to this recipe)
For Tempering -
- Ghee - 2 tablespoon
- Cumin seeds - 1 /2 teaspoon
- Coriander Seeds - 1/2 teaspoon
- Amchur - 1/2 teaspoon
- Pinch of Hing ( asafoetida)
- Ginger finely chopped (as per taste)
- Green Chilli - 1 chopped
- Coriander Leaves for garnishing
Method -
Soak urad dal in water for about 4-5 hours before cooking. Wash it 2 -3 times nicely under running water before soaking.
Soaked Urad Dal will look like below picture after 4-5 hours -
Drain water from the soaked dal and let it rest for about 5 -7 mins. using a sieve. Now take a heavy bottom kadai, put dal into it and add turmeric powder and salt. Mix slowly and add 1/2 cup water ( dal should be dipped inside the water but please ensure it should not be over filled with too much water,initially add 1/2 cup of water and after that very little water if required ). Put it on low to medium flame and cover the kadai with a lid, let it cook for 10 -12 mins, open the lid and mix the dal with the help of a fork. You will see some form or bubbles over dal while cooking, switch to low flame then and let it cook for another 7 mins till the dal absorbs all the water. The key to an authentic sukhi urad dal recipe is that the dal should be separate granules and not soggy.
For tempering - Take a small pan , heat ghee , add cumin seeds, coriander seeds and when the seeds began to crackle add chopped garlic and onions,pinch of hing to the mixture and saute till onions are golden brown in colour. Add chopped green chilli to it and cook for few seconds. Add the dry spices to it. Let it cook for another few minutes.
Now pour the tempering on the dal and mix with a fork so that the dal doesn’t get too disturbed if done with a ladle.Garnish with green coriander leaves and serve hot. Can be used as a side dish and also goes well with puris and curd.
Enjoy!!
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