Urad Dal Khada Masala, Skinless Black Gram with Whole Spices
Urad Dal Khada Masala - Sookhi Dal
Yashoda Gupta
This is my mum?s recipe. It has the gentle flavour of whole spices and should be served with freshly made chapattis, buttered lightly. This dal must be without gravy, each grain separate but tender. The word 'khari or Khadi', in context of a dal means 'separate grained' and without liquid. It is easiest to cook it in a pressure cooker - Mamta
Serves 4-6
Ingredients
2 cups skinless urad dal, washed and soaked for 1/2 hour
For Cooking:
2 tbsp. oil or ghee
1 1/2 tsp. cumin seeds
A pinch of asafoetida
2 dry red chillies
2 inch piece of cinnamon
10 black peppers
3 large cardamoms
1 bay leaf
5-6 cloves
1/2 inch piece ginger, peeled and grated
2 medium onions, sliced
1 medium tomato chopped coarsely
Salt to taste
3 cups water
A handful of chopped coriander leaves
Instructions
Wash and drain dal in a colander.
Heat oil in a pressure cooker.
Add cumin seeds, asafoetida and all whole spices.
Add ginger and stir for a few minutes.
Add onion slices and fry until dark brown. See picture 3.
Save 1/3rd of fried onions aside for garnish.
Add dal, salt, tomatoes and water.
Stir well and close the pressure cooker lid. Once the pressure is built, allow 2 minutes under full pressure. Turn heat off.
Cool until pressure is gone. Open the lid. Taste and adjust seasoning. If it looks too dry, add a little water. This dal should not be runny.
If cooking without pressure cooker, cook until each grain is tender but not mashed. Without a pressure cooker, it takes takes approximately an hour to cook on the hob. Be prepared to add more water, if needed.
Serve garnished with saved fried onions and green coriander.
Serve hot with Chapatties or Plain Paratha
Also see Dal Selection.
Notes
Dals thicken when left to cool. To re-heat, you may need to add more water to get the desired consistency.
