"This is a very comforting dal for a cold day. Urad dal is stickier and heavier than other dals, so this is a thick-style dal. Serve with fresh phulkas with some chopped onion, tomato, and cucumber (kheera) salad on the side for crunch." — SUSMITA
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skin-on, split black lentils (urad dal)
green chile peppers, cut into large chunks
minced fresh ginger root
salt to taste
chopped fresh cilantro
This was absolutely delicious! Even my picky eaters loved it. My only change was to use two hungarian green peppers (less hot than other peppers) because my girls don't like it too spicy. I also made my own Garam Masala blend (2 teaspoon ginger, 1 teaspoon cinnamon, 2 teaspoon black pepper, 3 teaspoon ground cumin, 3 teaspoon ground coriander, and 1/2 teaspoon ground nutmeg, 1 teaspoon ground cloves). Mix those well and use amount called for in recipe.
Good...but nothing special. Darn.
This dal tastes better if you add 2tbsps of curd and 1 tbsp of cream to it.serve it with plain paratha or simple pea pulav. chhaya[cstopre]
We enjoyed this. I also tried it with the 2 tbsp curd (yogurt in my case) and 1 tbsp cream suggested by the other reviewer and they added a nice creaminess to the lentils.
DELICIOUS. I used red lentils (all I had) and about 3 cups water. I doubled the spices and added 1 bullion cube. Will definitely be making again.
This was very good and flavorful, though I found 4 chilies were hot enough for us. So next time I will use 2 or 3 chilies instead. Thanks for your wonderful Indian dishes, Susmita.
* Percent Daily Values are based on a 2,000 calorie diet.
Punjabi Sukha Urad Dal
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 71
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