Dhuli Urad Dal | Split Black Gram Recipe | No onion no garlic recipes

Dhuli Urad Dal | Split Black Gram Recipe | No onion no garlic recipes

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Servings: 4 Persons

Dhuli Urad Dal is one of the most popular and delectable dahl recipes of North India. A bowl of Dhuli Urad Dal with steamed rice and papad is a comfort meal which is frequently served in most of the houses of North India. This delicious dal is the amalgamation of boiled Urad dal with Tomatoes, green Chillies, Ginger, Cilantros and some spices.

This dahl recipe is a No onion no garlic recipes which is ideal for vegetarian days. Though it is a no onion no garlic recipes but still it tastes marvellous and reduces the effort of preparation too. So, the best part of this recipe is, you don’t need to drop your tears while chopping Onions to prepare this dal.

Any dal recipe has an unforgettable contribution in veg recipes of India. Any state’s thali is incomplete without dal. There are thousands of legume preparations which take place in Indian cuisine with different ranges of taste, texture and flavour.

Honestly, I was not a very big fan of Urad Dal since my childhood. So, I always experiment a lot with this legume. Dhuli Urad Dal is one of my success stories of my kitchen experiments.

After coming to the UK, when I first saw the lentils section in the Supermarket, I grabbed each varieties of lentils together. Then, on one of my vegetarian days, I decided to prepare some new and different dal for the day and came up with the idea to prepare a No onion no garlic Dhuli Urad Dal. I have paired up the luscious dal with Steamed Rice, papad and Cabbage curry.

My husband loves the Dal and he was absolutely delighted with this preparation. He couldn’t stop himself to devour the comfort food. In fact, my little food critic i.e. my daughter, showed me green flag for the recipe too. Now, Dhuli Urad Dal has become one of our regular dal recipes for lunch.

Dhuli Urad Dal with step by step photos and instructions has been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about this Dal and the recipe.

What is Urad Dal?

Urad dal is known by variety of names like black gram, vigna mungo, minapa pappu, urid bean etc. The whole bean is known as black lentil whereas the split bean is known as white lentil which is also known as Dhuli Urad Dal in Hindi.

It is one of the most popular lentils in the sub continents of south Asia. It has a very creamy texture.

Recipes with Urad Dal

There are many different dal recipes that are prepared with Urad dal in different states of India. Other than these, Urad Dal is also used to prepare many dishes other than normal dal recipes. Dahi Vada, Bengali Ros Bora and many more authentic dishes are prepared with this magical lentil.

In south India, Urad dal is used in tempering for many dishes as a flavouring component too.

Health benefits of Urad Dal

How to make Urad Dal?

For this Dhuli Urad ki dal, first I have washed the dal properly and then pressure cooked it in medium flame up to 3-4 whistles. Soaking the urad dal in water may reduce the duration of cooking slightly but it can directly get cooked without soaking. In this preparation, I have not soaked the dal.

I have used pressure cooker to boil the dal. Whenever you run out of time pressure cooker always helps you to save time. But you can use Kadai too to cook the dal. But it will take a little longer to get cooked as compared to pressure cooker.

I have added Ginger paste, salt and water with the dal to pressure cook. It gives a nice flavour to the dal.

I have cooked the dal in Desi Ghee (Clarified Butter). You can use any edible oil to prepare this dal, but desi Ghee will give you the best taste and flavour for the dish.

I have used hing (Asafoetida), Cumin seeds, Fennel seeds for the tempering of the dal. I have added used Cumin powder, Coriander powder, Garam Masala powder, chopped Cilantros and dry Fenugreek leaves to flavour up the dish.

I have added Tomatoes and green Chillies into the dal. Tomatoes give a nice tangy taste to the dal and on the other hand green Chillies give a spicy kick to the dish. Normally, Urad dal tastes little bit bland but these two ingredients take the dish to a different level.

Ingredients:

• 1 cup Urad dal (Split Black Gram)
• 2 cups of Water, to boil the dal
• 1 Tomato, deseeded and diced
• ½ tablespoon Ginger paste
• 2 Green Chillies
• 3-4 tablespoons Cilantros, chopped
• ½ teaspoon Hing (Asafoetida)
• ½ teaspoon Cumin seeds (Jeera)
• ¼ teaspoon Fennel seeds (Saunf)
• ¾ teaspoon Turmeric powder (Haldi)
• 1 teaspoon Cumin powder
• ½ teaspoon Coriander powder
• 1 teaspoon Garam Masala powder
• ½ teaspoon Kasuri Methi (Dry Fenugreek Leaves)
• Salt to taste
• 1 tablespoon Ghee (Clarified Butter) for cooking
• 1 and ½ cups of Water (The quantity of water may vary to get the desired consistency for the dal)

1. Wash the Urad dal and put it into a pressure cooker.
   

2. Add Salt and water into the cooker.
   
   

3. Add Ginger paste and give a nice stir.
   

4. Close the lid and cook them in medium flame for 3-4 whistles.Tip: Number of whistles may vary due to the quantity, quality of dal, temperature of flame and region. Always check the dal when pressure settles down.
   
5. Let the pressure settle down.
   

6. On the other hand, add Ghee into the pan and let it melt.
   

7. Add Hing (Asafoetida) and swirl the pan.
   

8. Add Cumin seeds, Fennel seeds and let them crackle.
   

9. Add diced Tomatoes, green Chillies and give a nice mix.
   

10. Cover the pan and cook them in low flame for a minute.
11. Add Salt, Turmeric powder and give a nice mix.
    

12. Cover the pan and cook them for another couple of minutes until the Tomatoes get tender.
13. Add Cumin powder, Coriander powder and mix them nicely.
    

14. Put the flame in lowest and cook the masala for a minute. Add 1 tablespoon water if required.
15. Add the dal (Step 5) into the pan and give a nice mix.
    
    

16. Add some extra water for proper consistency. I have added 1 and ½ cups of water.
    

17. Put the flame in high and cover the pan until the dal simmers.
18. Add Kasuri Methi (Dry Fenugreek Leaves) into the pan and give a nice stir.
    

19. Cover the pan and cook it in medium flame for a minute.
20. Put the flame in low and add chopped Cilantros and mix them nicely.
    

21. At the end, add Garam masala powder and give a nice stir.
    

22. Switch off the flame and put the pan down.