Description
Comfort food at its finest! This creamy urad dal is bursting with warm spices and a bright lemon finish. Perfect with rice or roti.
Ingredients
Units
Scale
- 1 cups (237 ml) white urad dal (split black gram)
- 5 cups (1183 ml) water
- 1/2 tsp turmeric
- Salt
- 1 tbsp butter
- 1 tsp cumin seeds
- 1/2 tsp ginger garlic paste
- 2 green chillies, slit lengthwise
- 1 small onion, minced
- 1 small tomato, chopped
- 1/4 cups (59 ml) tomato puree
- 2 tsp dhabba tadka mix
- juice of one lemon
- 1 tbsp cumin seeds
- 1 1/2 tbsp coriander seeds
- 1 tsp fennel seeds (saunf)
- 1 tsp whole cloves
- 1/2 inch cinnamon stick
- 1/2 tsp kashmiri red chilli powder
- 1/4 tsp ground mace (javitri powder)
- 1 tsp turmeric powder
Instructions
- Dry roast the whole spices (cumin, coriander seeds, saunf, cloves, and cinnamon) separately on a tawa. Add the turmeric powder, chilli powder, and javitri powder (if using), and roast further. Cool, then make a fine powder of the spices and store in an airtight container.
- Pressure cook the dal with salt and turmeric for 2 to 3 whistles until mushy. Mash to a creamy consistency using the back of a ladle.
- In a pan, fry one tablespoon of butter with cumin seeds and ginger-garlic paste. Add onions until translucent. Then add chopped tomatoes, salt, and green chilies.
- Add the tomato puree and the dhaba tadka mix. Cook until oil separates from the edges.
- Pour in the cooked dal and mix well. Cover and cook on low heat for 10 to 15 minutes. Turn off the heat and stir in lemon juice and coriander leaves.
Notes
- To enhance the dal’s flavor, sauté the onions until deeply caramelized before adding the tomatoes.
- For a smoother texture, blend the cooked dal with an immersion blender before adding the tadka.
- Leftover dal can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
- Cholesterol: 10