Punjabi cuisine is very popular for the variety of thick and creamy lentils .Though all the lentils are used in Punjab but the most popular is chana daal and urad daal, all forms of urad daal is used in their cuisne,whole lentil ,split and washed one are cooked to make different varieties.
Daal makhni is the most popular daal world wide now, Tadka daal , Daal fryand Maa choley ki daal are my favorite daal.
To make perfect punjabi sookhi urad daal ,the daal should be boiled Al dente then it is tempered in tomato and spices .Dont over cook the daal while boiling else it will become mushy while adding in the tempering.It is best served with hot tandoori roti or parathas.
Prep time - 8 min
Cooking time -20 minDifficulty level -easySpice level - mediumCuisine - North Indian,PunjabiType - side ,main
INGREDIENTS-
- White lentil /Dhuli urad daal-1 cup
- Tomato,chopped - 1 cup,125 gms
- Turmeric /haldi - 3/4 tsp
- Chili powder /lal mirch - 1tsp
- Garam masala - 1/3 tsp
- Lemon juice /nimbu ras - 2.5 tsp
- Fresh coriander/ hara dhaniya -2 tbsp
- Green chili, chopped - 1tsp
- Ginger /adrak ,sliced - 2 tsp
- Cooking oil - 2 tbsp
- Ghee/clarified butter - 1.5 tbsp
- Cumin seeds /jeera - 1tsp
- Asafoetida /hing - 1/4 tsp
PROCEDURE-
- Wash and soak dhuli urad daal daal in enough water for 20 minutes
- Drain the water and boil 4 cups of water in a pan .
- When water start boiling add 1/4 tsp turmeric and the soaked daal in it.
- Cook till its almost done but the grain should remain separate.
- Drain the boiled daal in a colander to drain the extra water.
- Heat oil and ghee in a pan and add the tempering ingredients.
- Add chopped tomato and salt and cook till tomato become soft and mushy.
- Now add turmeric ,chili powder,garam masala and the boiled daal in the pan.
- Mix gently and cover the pan and simmer till done.
- Add lemon juice,fresh coriander and 1 tbsp of ghee.
- Mix and serve hot.
Note-
- Don't over cook the daal at step 3 else it become mushy while adding in the tempering.
- Addition of lemon juice is optional.
