If you go to an Indian grocery store you will see that urad dal is available in three types:
1) Whole urad dal which is black
2) Split urad dal which is black and white
3) Split and washed urad dal which is white.
In today’s recipe I used the 3rd type also known as ‘white lentil’. In Indian cuisine it is generally used to make a dry dal masala dish, unlike most dal dishes which are quite liquidy in consistency. I was never the biggest fan of this dish as a kid but I’ve got older I’ve oddly grown to love it. The thing that I love about cooking this dal is that it’s so simple to make-you don’t need a pressure cooker. You won’t find this dish at any Indian restaurant but it’s regularly made in the Sawhney household! Check out the recipe and try out this authentic dal dish for yourself 🙂
What we need:
250g split washed urad dal (white in colour)
1 tsp salt
1/2 tsp turmeric
3 tbsp olive oil
2 tsp cumin seeds
1 tsp mustard seeds
Pinch of asafoetida powder (hing)
1/2 onion, finely diced
2 garlic cloves, grated
2 tbsp ginger, grated
2 large fresh tomatoes
1 tsp tomato puree
4 mushrooms, diced (optional)
1/2 green or red chilli, finely diced (optional)
1/2 cup of fresh coriander (cilantro), finely chopped
1 tsp salt
1/2 tsp garam maslala
Pinch paprika powder
How we do:
- Soak the dal in water for 2-4 hours.
- In a pot, add the dal and add water so it is approx 2″ above the dal. Add salt and turmeric powder. Bring to a boil and simmer for about 10 minutes or until the dal becomes soft. If there is any excess water, drain it.
- Heat the oil in a pan. Once hot, add the cumin seeds, mustard seeds and asafoetida powder. When they begin to sizzle, add the onion and fresh chilli. Mix well and cook until golden brown.
- Add the garlic and ginger. Cook four a couple minutes and add the salt, garam masala and paprika powder. Add the tomatos and puree. Mix and cook for a few minutes. Now add the mushrooms and stir.
- Once the oil begins to separate from the masala, add the dal and mix well for 2-3 minutes. Add the coriander.
- BALLE BALLE! You’re good to go. Best served with hot chappatis.