Urad Ki Sukhi Dal Recipe (Spicy Dry Urad Dal)
Sukhi Urad Dal is a Punjabi style lentil dish made with skinned urad dal and lot of spices. Sukhi in Hindi is the word for 'dry' as this lentil dish is crunchy and served dry. The addition of spices provides the flavor to the dal. Serve Sukhi Urad Dal with Phulkas and Green Chutney for the light summer lunch or on its own as a wholesome and fulfilling dish.
Did you know: Urad dal has protein, fat, and carbohydrates which are required by the body. If you are looking for a protein-friendly diet, then urad dal is a good choice. This dal is one of the richest sources of proteins and Vitamin B. Urad dal is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse. Urad dal is also rich in fibre which makes it easy to digest. Urad dal benefits the health as it is good for the heart. Consuming urad dal helps to reduce cholesterol and improves cardiovascular health.
If you like this recipe, you can also try other recipes such as
- 1 cup White Urad Dal (Whole)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- Salt , to taste Ingredients for tempering
- 1 Onion , thinly sliced
- 1 inch Ginger , grated
- 1 Green Chilli , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Garam masala powder
- Salt , to taste
- 2 tablespoon Ghee
- 1 teaspoon Lemon juice
- Coriander (Dhania) Leaves , half a bunch, roughly chopped to garnish
How to make Urad Ki Sukhi Dal Recipe (Spicy Dry Urad Dal)
To prepare the Sukhi Urad Dal, first clean the urad dal and thoroughly rinse it with water. Let the dal soak in enough water for at least 4-5 hours. Once soaked, drain the water. Next cook the urad dal in the pressure cooker along with salt, turmeric powder, red chili powder, and water.
Do not add too much water while cooking dal just enough water to create the steam and cook the lentils. Click to see how to cook lentils in pressure cooker. You can add about 1-1/4 cup of water.
Once dal is cooked transfer to a bowl and set aside while you prepare the tempering.
Heat ghee in a saucepan over medium heat. Add cumin seeds, asafoetida and saute for few seconds. Next add the sliced onion, green chili, and grated ginger. Saute for next few minutes till onion turn light brown in color.
Once onion turns golden in color add the cooked dal to the saucepan along with garam masala, coriander powder. Stir to combine. Taste and adjust the seasoning accordingly. Turn off the heat. Add the juice of lemon and mix to combine.
She is a Banker by Education, A Food Blogger, A Food Photographer, A Food Stylist and many more. Her recipes have been published at CaLDRON (along with her food photograph making it to the cover page), NDTV Good Times, The Society. She loves to spend time reading fiction and playing with her dog, accompanied with a lot of adventure travels. She writes about food and her food travels at Fun Food & Frolic