Urad Dal is a solid formula to make for any Indian vegan supper as it is stacked with Vitamin B, iron and other basic supplements. It is a rich well spring of veggie lover protein and can be a decent substitute for non vegan sustenance.
We are making urad into two variations, one is sookhi urad dal(dry version) and second one little bit curry it(we call gilli dal LoL it means little bit curry style).
There are many variations of preparing urad dal, this is the simple punjabi style dal variety which we prepared at my home. Just simply made using subtle spices such as cumin seeds, turmeric powder, this Dal turns to be homely and a meal that you can feed even to your kids without a worry.
What is Urad Dal and it's benefits?
Urad dal is called skinned and split black gram in English. The Dhuli dal is called husked split black lentil. Urad dal is totally gluten free. You can use this dal if you are gluten intolerant.
Urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women. This simple lentil is full of iron, folic acid, calcium and potassium, which makes this dal a perfect healthy package for pregnant women.
Popular in the Northern as well as the Southern states of India. Urad dal is easy to prepare and can be eaten as a side dish also. It is also extensively used in various culinary preparations such as dosa(see how to prepare dosa), papad and vada. The whole skinless black gram is used as a key ingredient in making the idli-dosa batter.
8 Benefits Urad Dal [Split Back Gram] in your diet:
- Improves digestion
- Protects heart
- Boosts energy
- Improves bone health
- Strengthens nervous system
- Helps manage diabetes
- Reduces pain and inflammation
- Good for skin and hair
Urad dal has 3 varieties,
1. Whole black gram (Popular dal makhani lentil) - The process of slow cooking dal lends it a unique flavor together with the Makhani (butter and cream) added at the end.
2. Split black gram(Famous punjabi style Dal Amritsari)
3. Skinned and Split Black Gram (Urad dal making for healthy protein breakfast like dosa, pancakes, idli and many more)
Course : Main Course
Cuisine : North Indian (Punjabi)
Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes
Author : Jolly Makkar
Ingredients :
Dhuli Urad Dal/ Split gram lentil - 1 cup
Cumin Seeds/Jeera - 1/2 tsp
Fnely chopped Onion - 1/2 cup
Chopped tomatoes - 1/2 cup
Finely Chopped garlic - 1/2 tsp
Finely chopped Ginger - 1/2 tsp
Turmeric powder/haldi - 1/2 tsp
Red chilli powder/mirchi - 1/4 tsp
Coriander powder/dhaniya - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste
Desi Ghee / Clarified butter- 3 tbsp
Chopped Fresh coriander - 2 tbsp
Water - 3 cups
Preparation Method :
1. Wash the dal under running water till water runs clean and soak it in enough water for 30 minutes. Drain the water and add the dal in a pressure cooker.
Note* Always wash the dal with normal water first and then drinking water
2. Add turmeric powder, salt along with 3 cups of water. Pressure cook for 3-4 whistles or until the urad dal is cooked.
3. Remove the cooker from heat and let the pressure release.
4. Mash the dal using the back of a ladle. Add more water if required(don't mash too much).
5. Heat ghee in a pan and add cumin seeds, when the cumin seeds start spluttering add ginger, garlic and onion. Saute till the onions turn golden brown in color.
6. Add chopped tomatoes and the rest of the spices turmeric powder, the remaining red chilli powder, coriander powder and saute until ghee oozes out from the masala or till the tomato becomes mushy.
7. Pour the cooked dal from the pressure cooker along with the cooked water. Do not add the liquid at first. Crush(mash) the dal with the back of the ladle while stirring continuously, this gives that creamy texture to the dal and simmer it on low flame for 5 minutes. Do stir in between.
8. Lastly check the salt, if it is required add it with garam masala, chopped coriander leaves and mix well.
9. Serve the dal with hot roti, pickle, papad and side salad or fruits.
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