Fragrant White Urad Dal - Dry Pilaf Texture
From imran 16 years ago
- 20 minutes to make
- Serves 6
A SIMPLE INDIAN PULSE RECIPES BUT VERY HEALTHY STUFF FOR COLD SEASON
Ingredients
- 1/2 KG of Urad Dal skinless washed and rinsed and soaked for 15 minutes. Drain shopping list
- 3 cups hot water shopping list
- 2 tbs. kasoori methi (dry fenugreek leaves) shopping list
- salt to taste shopping list
- 1/2 tsp. turmeric powder shopping list
- For basic Chaunk/ tempering or spice Garnish: shopping list
- 2-3 tbs. ghee shopping list
- 1 tsp. cumin seeds shopping list
- A large pinch of asafoetida or hing powder shopping list
- 2-3 whole red chillies shopping list
How to make it
- Boil dal with turmeric powder, fenugreek leaves and salt till tender and soft
- 2.transfer to a serving bowl.
- For basic Chaunk/ tempering or Spice Garnish:
- Heat ghee in a small pan. Add cumin seeds and asafoetida powder and let the seeds start to sizzle. Add whole chillies and pour immediately over the cooked dal. Cover with a lid immediately, to allow the flavours to infuse into the dal.
People Who Like This Dish 5
- sitbynellie Glasgow, GB
- atariq123 Rochester Hills, MI
- sexypiratepants Metairie, LA
- dee Tampa, GB
- imran Mumbai, IN
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The Rating
Reviewed by 2 people-
This looks really nice, it is raining and cold here, this sounds like a good dish to warm us up!
Thank you very much
Susan
sitbynellie
in Glasgow loved it
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Hi Imran, thanks for sharing. Great post, as I could never make urad daal fry as my mom used to make I setled for this easier version. However, I would like to share my variation too if you do not mind? Amna.
atariq123
in Rochester Hills loved it
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