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Punjabi Sukha Urad Dal

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SUSMITA

This is a very comforting dal for a cold day. Urad dal is stickier and heavier than other dals, so this is a thick-style dal. Serve with fresh phulkas with some chopped onion, tomato, and cucumber (kheera) salad on the side for crunch.

Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Place the lentils into a large container and cover with several inches of cool water; let soak 4 hours to overnight. Drain and rinse.
  2. Heat the oil in a heavy-bottomed sauce pan over medium heat; cook the onion, green chile peppers, garlic, and ginger in the hot oil until the onions are golden brown, about 5 minutes. Stir the lentils into the onion mixture with 1 cup water; season with salt. Reduce heat to low and simmer until the lentils are tender, about 30 minutes. Stir the tomato, garam masala, and turmeric into the mixture. Cook until the lentils are cooked through, about 10 minutes more. Garnish with the cilantro to serve.
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Reviews

Angel43537
29
5/24/2010

This was absolutely delicious! Even my picky eaters loved it. My only change was to use two hungarian green peppers (less hot than other peppers) because my girls don't like it too spicy. I also made my own Garam Masala blend (2 teaspoon ginger, 1 teaspoon cinnamon, 2 teaspoon black pepper, 3 teaspoon ground cumin, 3 teaspoon ground coriander, and 1/2 teaspoon ground nutmeg, 1 teaspoon ground cloves). Mix those well and use amount called for in recipe.

cstopre
24
11/4/2009

This dal tastes better if you add 2tbsps of curd and 1 tbsp of cream to it.serve it with plain paratha or simple pea pulav. chhaya[cstopre]

RoseRover
17
2/16/2010

We enjoyed this. I also tried it with the 2 tbsp curd (yogurt in my case) and 1 tbsp cream suggested by the other reviewer and they added a nice creaminess to the lentils.