Sukhi urad dal recipe with step by step photos – homely and delicious Punjabi recipe of dry urad dal which makes for an excellent protein rich dish with rotis or phulkas.
In North Indian cuisine, there are some dry dishes made with lentils and legumes. Most of these dry lentil dishes are made without adding onion and garlic. There are many variations and lentils-legumes like urad dal, rajma (kidney beans), chana (white and black chickpeas), chana dal, lobia (black eyed beans) are used.
I am sharing my mom-in-laws recipe to make this dry urad dal. we usually have this sukhi urad dal with chapatis and accompany lemon and a few slices of onion with it. Even though onion and garlic is not added in the dish, we do pair it with onion slices while serving. Though you can skip onion while serving.
Sukhi urad dal can be served as a side dish with rotis. you can even pack dry urad dal in tiffin box.
If you are looking for more Dal recipes then do check:
- Dal fry
- Dal tadka
- Dal makhani
- Masoor dal
- Parippu curry – Kerala style moong dal curry
Dry Urad Dal Recipe
Ingredients
- 2 tablespoons oil
- 1 pinch of asafoetida (hing)
- 1 cup urad dal (husked and split black gram)
- ½ teaspoon turmeric powder (haldi)
- 1 or 2 green chilies (hari mirch)
- ⅛ teaspoon red chili powder (lal mirch powder) or 2 to 3 pinches
- ¼ cup water
- salt as required
- ¼ teaspoon garam masala powder
- some chopped coriander leaves,
Instructions
soaking urad dal:
- Rinse 1 cup urad dal a few times in water. Then soak urad dal in enough water for 4 hours. Soaking urad dal is very important in this recipe. Otherwise while cooking the urad dal if not soaked, can get mushy and pasty.
- After 4 hours, drain all the water. Rinse the urad dal very well in fresh water. Drain and keep the urad dal aside.
making sukhi urad dal:
- Heat 2 tablespoons oil in a 2 litre pressure cooker. Keep the flame to a low and then add 1 pinch of asafoetida. Mix well. Do make sure that the asafoetida does not get burnt.
- Next add the urad dal. Mix well.
- Now add ½ tsp turmeric powder, 1 or 2 green chilies (chopped or slit) and ⅛ teaspoon red chili powder.
- Mix again very well. season with salt.
- Add ¼ cup water. mix again.
- Pressure cook the urad dal on a low to medium-low flame or sim for about 7 minutes or 2 whistles.
- Once the pressure settles down, open the lid and check the urad dal. The urad dal should be cooked well and yet separate. If the urad dal is not cooked, then add some more water and pressure cook for 1 whistle more.
- Add ¼ teaspoon garam masala powder. Mix again.
- Serve sukhi urad dal with rotis or phulkas. Garnish with some coriander leaves.
- Also do squeeze some lemon juice on top while having dry urad dal.
Notes
- Soaking is important, so that the urad dal cooks well and remains separate.
- Soaking the urad dal also reduces the cooking time.
- Please use a 2 litre pressure cooker only as a larger size cooker won't work well.
- You can add less or more spices and green chilies as per your requirements.
Nutrition Info (approximate values)
Preparation to make dry urad dal recipe
1. Rinse 1 cup urad dal a few times in water. Then soak urad dal in enough water for 4 hours. Soaking urad dal is very important in this recipe. Otherwise while cooking the urad dal if not soaked, can get mushy and pasty. Soaking the urad dal also reduces the cooking time.
2. After 4 hours, drain all the water. Rinse the urad dal very well in fresh water. Drain and keep the urad dal aside.
Making dry urad dal
3. Heat 2 tablespoons oil in a 2 litre pressure cooker. Keep the flame to a low and then add 1 pinch of asafoetida. Mix well. Do make sure that the asafoetida does not get burnt.
4. Next add the urad dal. Mix well.
5. Now add ½ tsp turmeric powder, 1 or 2 green chilies (chopped or slit) and ⅛ teaspoon red chili powder. I have added both green chilies and red chili powder, but you can use either green chilies or red chili powder. If using only red chili powder, then you can add ½ teaspoon of it.
6. Mix again very well.
7. Season with salt.
8. Add ¼ cup water.
9. Mix again.
10. Pressure cook the urad dal on a low to medium-low flame or sim for about 7 minutes or 2 whistles.
11. Once the pressure settles down, open the lid and check the urad dal. The urad dal should be cooked well and yet separate. If the urad dal is not cooked, then add some more water and pressure cook for 1 whistle more.
12. Add ¼ teaspoon garam masala powder. Mix again.
Serve sukhi urad dal with rotis or phulkas. While serving we usually garnish with chopped coriander leaves, but I did not have coriander leaves. Also do squeeze some lemon juice on top while having the dry urad dal.
Hi. I don’t think my comment got posted here 🙁 I wanted to check if I can make this with moong dal instead? Thanks 🙂
replied to your query below, deepika.
Hi. I wanted to know if I could make this recipe with moong dal. Really feel like having it but just realised I don’t have urad at home ????
deepika, you can make the same recipe with moong dal too. with moong dal you have to be careful as not to cook it too much.
Now the Print tab is working. Thank you.
Welcome DALJIT
Hi Dassana ,
This is a comment on a recently posted restaurant style mutter paneer with cashews. I tried it and it came out really well, no surprises there.:))What is surprising is I am not able to locate in now. Could you pls send me the link.
Thanks Anu. The recipe is dhaba style and thats why you didn’t get in search results. here is the recipe link – https://www.vegrecipesofindia.com/matar-paneer-recipe-dhaba-style/