North Indian style Sookhi Urad Dal recipe with step by step instruction. This recipe is easy to make yet very delicious. Tastes great with naan, roti or rice. I have adapted and modified this recipe from Roli book – favorite north indian recipe – author Vijaylakshmi Baig.
I have tried this dish several time home and everyone loves it. Hence thought of uploading this dish this time. Mostly I make my own recipes but also make something if I like or get tempted to make dishes from books, net or sites.
Coming back to this dish it’s simple only preparation is to soak the grams overnight. It’s mild spiced, tasty and quite satisfying recipe. The secret to this recipe are fried onion which enhance the flavor and makes it more yum.
You could club this dish along with rajma masala, raita, pickle, papad, rice and roti.
Let’s learn how to make sookhi urad dal recipe step by step :
- Soak the black grams overnight. Strain the water. Fry onion until brown and keep aside.
2. Take a pan add ghee / oil / butter once hot add cumin seed and green chilies.
3. Once they crackle add soaked black grams with little salt. Stir for 5-6 mins.
4. Add 2 cups of water now cook on high heat until water evaporates and is semi dry.
5. Now reduce the heat. I have covered the vessel with a lid of water to speed up the process of cooking also this helps it not to get dry or burn. Cook covered for 10 mins. Keep stirring in between, remove the lid. Cook for sometime without covering until grains are cooked. I don’t have pic for this one.
6. Now add amchur powder, black pepper powder, garam masala powder and fried onion. Add some ghee / butter over it.
7. Serve the sookhi urad dal with hot roti or rice.
Sookhi Urad Dal recipe details below:
- 1 cup split black gram (dhuli urad dal)
- 2 tbsp ghee or oil or butter
- 1 t/s cumin seed
- 2 green chilies chopped finely (actual recipe calls for 4 I like mild spiced)
- 2 onion sliced and fried until light brown in color (actual recipe calls for 1 onion)
- 1/2 t/s garam masala powder (actual recipe calls for 1/4 t/s)
- 1 t/s roasted cumin seed powder (this isn’t there in actual recipe)
- 1 t/s mango powder (amchur)
- 1/2 t/s black pepper
- salt to taste ( I have used black salt)
- Soak the black grams overnight. Strain the water. Fry onion until brown and keep aside.
- Take a pan add ghee / oil / butter once hot add cumin seed and green chilies.
- Once they crackle add soaked black grams with little salt. Stir for 5-6 mins.
- Add 2 cups of water now cook on high heat until water evaporates and is semi dry.
- Now reduce the heat. I have covered the vessel with a lid of water to speed up the process of cooking also this helps it not to get dry or burn. Cook covered for 10 mins.
- Keep stirring in between, remove the lid. Cook for sometime without covering until grains are cooked.
- Now add amchur powder, black pepper powder, garam masala powder and fried onion. Add some ghee / butter over it.
- [b]Serve the Sukhi Dal with hot roti or rice.[/b]
Leave a Reply