It is said that the variety is the spice of life, meaning a complete life would be to experience everything life throws at you. If we talk about food, there is so much to explore.
From a delicious cake to a regional sweet khurma and from a very special dal makhani to this Dhaba style Urad daal. Keeping that in mind, I prepared Urad daal in Dhaba style that many of you may have enjoyed at a Dhaba while traveling across the country.
Everyone knows how delicious they are, or maybe it’s the empty tummy that makes us think it is delicious. Either way, you will love this one and cook it in your own kitchen.
Below is the recipe of Urda daal with step by step instructions along with pictures. I hope you will love this one as well.
Preparation Time: 5 Minutes
Cooking Time: 10 Minutes
Serving: 4
| Ingredients | Quantity |
| Split black lentils / Kali urad dal | 1 cup |
| Yellow lentils / tuvar dal | 1/2 cup |
| Onion | 2 |
| Garlic | 10 cloves for cooking, 5 for tempering |
| Green chilly | 2 |
| Mustard oil | 4 tablespoon |
| Turmeric powder | 1/2 teaspoon |
| Red chilly powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Salt | to taste |
| Asafetida / hing | 1 small pinch |
Method:
1. Clean and wash both lentils. Take both the lentils into a pressure cooker along with 5 cup cup of water.
2. Add diced onion, red chilly powder, turmeric powder, green chilly, 10 cloves chopped garlic, 2 tablespoon raw mustard oil and salt.
3. Close the pressure cooker and pressure cook for one whistle on high flame, then low the flame and cook for another 8-9 minutes. Switch off the flame. Let the pressure settle down. Open cooker and add garam masala powder.
4. Heat remaining 2 tablespoon oil in another pan till raw smell of mustard oil gone, then temper with chopped garlic and asafetida. When garlic is light golden in color, switch off the flame and add this tempering to the pressure cooker. Mix it well, delicious lasooni dal is ready to serve. Serve hot with chapatti and rice.
5. Enjoy!!
