Kathiyawadi Adad Dal Recipe- Spicy Urad Dal
Flavourful and simple tomatoes sauteed and mixed with pressure cooked urad dal and Indian spice mix. An aromatic tadka on top will add in an extra flavour to the dish. The dal can be served along with some Palak Naan and potato curry.
Kathiyawadi adad dal Recipe is a typical Gujarati style dal recipe made with urad dal. Its very easy to make and tasty as well. Made with split black gram, it is very creamy and tastes delicious when had with rice/roti. The urad dal is pressure cooked, mashed and added to a sauteed tomatoes with ginger garlic paste and an aromatic tadka. Though made with basic spices, this toor dal is flavourful owing to the mushy tomatoes and a zing of lemon juice.
Serve Kathiyawadi Adad Dal Recipe with Whole Wheat Palak Naan Recipe, Gujarati Lasaniya Batata Recipe (Garlic Potato Curry) to make a complete weekday dinner menu.
If you like this recipe, try more recipes like
- 1 cup White Urad Dal (Split)
- 2 Tomatoes , chopped
- 1 teaspoon Ginger Garlic Paste
- 4 Green Chillies , slit (adjust to taste)
- 1/2 teaspoon Turmeric powder (Haldi)
- Lemon juice , to taste
- Curry leaves , a few
- Coriander (Dhania) Leaves , a small bunch, chopped
- Salt , to taste To Temper
- 2 teaspoons Ghee
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 pinch Asafoetida (hing) , (a generous pinch)
- 1/2 teaspoon Red Chilli powder
How to make Kathiyawadi Adad Dal Recipe- Spicy Urad Dal
To begin making Kathiyawadi Adad Dal Recipe, wash urad dal and add in a pressure cooker, along with about 4 cups of water and turmeric. Pressure cook on medium high heat for a whistle or two, till the dal is almost mushy. Get prep with all other ingredients as well, while the dal is cooking. Once the dal is pressure cooked, allow the cooker to release pressure by itself.
Once the pressure in the cooker is released, open the lid and mash the dal with a masher/ladle/hand blender. Keep this aside.
In a saucepan, heat cooking oil/ghee on a medium heat. Once hot, add the mustard seeds and allow it to crackle. Once they crackle, add the cumin seeds and allow them to sizzle.
Immediately add in the hing (asafoetida) and curry leaves and allow the curry leaves to splutter for a couple of seconds.
To the saucepan, add ginger garlic paste, and green chillies, fry for about 1-2 minutes on medium heat or till teh raw smell disappears.
Add chopped tomatoes, red chilli powder , salt and saute till tomatoes are mushy.
Now add the mashed urad dal, remaining salt and turn the heat to high. Bring to a rolling boil.
Once everything is combined well, switch off heat, add lemon juice and coriander leaves . Stir well to combine.