Recipe

Fragrant White Urad Dal - Dry Pilaf Texture Recipe


Fragrant White Urad Dal - Dry Pilaf Texture Recipe Imran / All my dishes
7 months, 1 week ago
A SIMPLE INDIAN PULSE RECIPES BUT VERY HEALTHY STUFF FOR COLD SEASON
Prep:30m Cook:20m Servings:6

Imran

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Ingredients
  • 1/2 KG of Urad Dal skinless washed and rinsed and soaked for 15 minutes. Drain
  • 3 cups hot water
  • 2 tbs. kasoori methi (dry fenugreek leaves)
  • Salt to taste
  • 1/2 tsp. turmeric powder
  • For basic Chaunk/ tempering or Spice Garnish:
  • 2-3 tbs. ghee
  • 1 tsp. cumin seeds
  • A large pinch of asafoetida or hing powder
  • 2-3 whole red chillies

Directions
  1. Boil dal with turmeric powder, fenugreek leaves and salt till tender and soft
  2. 2.transfer to a serving bowl.
  3. For basic Chaunk/ tempering or Spice Garnish:
  4. 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.

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Comments

dee 7 months, 1 week ago said:
Good Morning, I have everything to make this up today, all but the chillies. Is it fresh or dried chillies you use in this recipe? I have some dried ones here but no fresh chillies.

ambus 7 months, 1 week ago said:
Sounds good...We make this in a little different way.Thanks for sharing.

atariq123 4 months, 3 weeks ago said:
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.


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Alterations

atariq123 4 months, 3 weeks ago said:
As my family loves anything chicken I add two cubes of chicken bouillon and boil the daal till its tender. For seasoning I use whole cumin seeds, red pepper, green chillies and whole black peppers. Garnich with some thin slices of fresh ginger and coriander. Comes out phenomenal.


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