Dry Dal Recipe Using skinless urad dal, spices, and a traditional Punjabi tadka or tempering, Sookhi Urad dal is a dry dal prepared in the Punjabi way. In contrast to other Punjabi Dal meals, this Sookhi Urad dal is prepared dry ( sookhi means dry). Cooking urad dal, or skinless black gram dal, with many spices, prevents it from tasting bland. Therefore, a proper tadka or tempering is essential to creating this flavorful dal, which resembles a dry sabzi rather than the curry-like appearance of conventional dal.
Normally split skinless urad dal without the skin is used to make sookhi urad dal, but I used whole skinless urad dal from 24 Mantra since it retains its texture better. Split urad dal without the skin from 24 Mantra can also be used. Additionally, 24 Mantra Organic provides all of the spices and peanut oil that are used. Some of you have questioned whether or not the amount of oil and spices used in a recipe affects its flavor or nutritional value. Yes! absolutely, it does. It matters what you put into your body, even the smallest amount. And did you know that some spices, especially colored ones, contain a lot of toxins even in small amounts? matter? Since 24 Mantra Organic grows its organic spices precisely in accordance with organic standards without the use of dangerous chemicals or pesticides, even little quantities can have a significant impact on a person’s health. I can attest to the taste! says the taste is significantly better.
The worst that may happen when experimenting with food, in my opinion, is that it will taste disgusting. On the other hand, you can find something that ends up being your best discovery. Even though this Sookhi Urad dal ka toast may not be my best find, it will undoubtedly be on my list of favorites. Please give this a try since it just might become one of your favorites. There are a tonne of other Dal recipes and dishes made with Dal/lentils that you might like to try under the Dal / Lentil recipe area if you’d like to try some more traditional Punjabi Dal recipes, such as this Dhaba Style Dal Fry, Punjabi Moong Dal Tadka, Langar wali Dal, and Sabut Masoor dal.
Here’s a recipe for Dry Dal that you can try at home:
- 1 cup yellow moong dal (split and skinned)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 medium-sized onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1-2 green chilies, slit lengthwise
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon chopped coriander leaves (optional)
- Rinse the dal under running water until the water runs clear. Soak the dal in water for at least 30 minutes.
- Drain the dal and pressure cook it with 2 cups of water, turmeric powder, and salt for 3-4 whistles. Once the pressure releases naturally, open the cooker and lightly mash the dal with a spoon. Set it aside.
- Heat oil or ghee in a pan over medium heat. Add cumin seeds and allow them to splutter.
- Add the chopped onion and sauté until it turns translucent.
- Add ginger paste, garlic paste, and green chilies. Sauté for a minute or two.
- Add the cooked dal to the pan and mix well. Cook for 5-7 minutes or until the dal is dry and well coated with the onion mixture. Stir occasionally to avoid sticking to the bottom.
- Garnish with chopped coriander leaves (optional) and serve hot with rice or roti.
Enjoy your delicious Dry Dal!