on Nov 15, 2023, Updated Dec 21, 2023 Here are some more everyday dal recipes you can make for your meals: North Indian Style Toor Dal, Sultani Dal, Dal Palak, Punjabi Yellow Dal Tadka, and Raw Mango Dal.
About Urad Dal
Urad Dal is called split black lentils in English. It can be with the skin (black urad dal) or without the skin (white urad dal). This lentil is made for everyday meals in India, and every house has a different way of making it. In this post, I am sharing a North Indian-style white urad dal recipe I have been making for years. You can cook the lentils in a traditional stovetop pressure cooker or an instant pot. I made this recipe in my 3-quart instant pot (or a 3-liter traditional pressure cooker). If you want to scale it up, use a larger-size instant pot or stovetop cooker. The cooking time will remain the same. My recipe to make this dal can be easily adapted and made vegan or gluten-free. Serve it piping hot with phulka, dry sabji, and raita. You can also serve it with my steamed Basmati rice or jeera rice. Read more about this lentil here. Others – You will need turmeric powder, coriander powder, salt, and fresh ginger to cook the dal.
For The Tempering
Ghee – Always temper the dal in ghee for the best flavor. I you want to make it vegan, replace ghee with coconut oil. Others – You will also need asafetida (hing), cumin seeds, dry red chilies, onions, Kashmiri red chili powder, lime juice, and cilantro (fresh coriander leaves). Skip adding asafetida for a gluten-free recipe. Note – Soaking the dal reduces cooking time and makes it easily digestible. Drain the water and add the dal to an instant pot. Add the following ingredients.
½ teaspoon turmeric powder 1 teaspoon coriander powder 2 teaspoon salt 1 teaspoon grated ginger 4 cups of water
Stir to combine. Press the PRESSURE COOK button and set the timer to 12 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Open the lid. Mash the dal using the back of a ladle. Add some more water if the dal is too thick for your liking. Check for salt and add more if needed. Close the lid of the cooker. Pressure cook in high heat for 1 whistle. Reduce the heat to low and cook for 12 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid. Mash the dal using the back of a ladle. Add some more water if the dal is too thick for your liking. Check for salt and add more if needed. Once the ghee is hot, add ¼ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds. Add 1 teaspoon Kashmiri red chili powder and immediately add the tadka to the cooked dal. Now, add 1 tablespoon lime juice and mix well. Garnish the dal with 2 tablespoon chopped cilantro and serve hot.
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