Sukhi (Sookhi) Urad Dal

(Punjabi Style Dry Urad Dal)

Sukhi (Sookhi) Urad dal recipe is Punjabi style dry, spicy and tangy lentil dish that is cooked with skinless urad dal and tempered with tadka. It is very easy to make and it tastes delicious. Urad dal is rich in iron, calcium, magnesium and folic acid.

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Serves 2-4

To boil:

  • ¾ cup urad dal
  • 2 cups water
  • 1 tsp salt
  • ¼ tsp turmeric powder
  • pinch of asafetida hing

For Tadka:

  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 green chilli, chopped
  • 2 tbsp ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1-2 medium tomato, finely chopped
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • pinch of black pepper
  • salt to taste
  • 2-3 tbsp coriander leaves, chopped to garnish

How to make Urad Dal:

  1. Wash the urad dal and soak it for 20 minutes. You can also skip soaking but dal wil take a little longer to cook.
  2. Cook dal in 2 - 3 cups of water with salt, asafetida, turmeric powder. If you cook in a pressure cooker, cook for 2 whistles.
  3. When dal is cooked, drain and keep aside.

While waitin for the steam to release naturally, prepare tadka/tempering:

  1. Heat the oil in a heavy bottom pan.
  2. Add cumin seeds. Once cumin starts to splutter add chopped onion. Cook for for 2-3 minutes on medium heat till onion start to turn golden.
  3. Then, add green chilies and chopped garlic and ginger. Cook for 4-5 minutes till onion turn light brown.
  4. Add chopped tomatoes and cook till tomatoes are pulpy. Now add red chili powder, coriander powder, garam masala powder and cook everything together for 5 minutes on medium heat.
  5. Now, add cooked dal to the pan, and cook the dal for few more minutes stiring ocasionally, so the dal doesn't stick to the pan. Add the black pepper, adjust the salt. Serve hot with roti.


For more flavor you can add finelly gated fresh ginger and 1 green chili.

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