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Sookhi Urad Dal Recipe

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I’m sharing a recipe to make Punjabi style Sookhi Urad Dal today. It is a dry preparation of white lentil which is cooked and blended with spices. Ural dal or better known as white lentil is basically black gram and looks white after the skin is removed. This dish is also known as Amritsari Sukhi dal.

I have been born and brought up in Delhi, India. Delhi is very close to Punjab state and one of the reasons that the food and culture has a major impact of Punjab state. I’m basically a foodie and love to explore vegetarian food. I learnt about this dish during my college days in Delhi. Sookhi Urad dal is a popular dish from state of Punjab and I simply love to relish it with some phulkas (flat bread). You can even serve sweet Cucumber lassi or beetroot raita with it.

So, sharing the Sookhi Urad Dal Recipe and hope you all enjoy this easy, spicy dish too!

Sookhi Urad Dal

 

Sookhi Urad Dal
5 from 9 votes
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Sookhi Urad Dal Recipe

Course Main Course
Cuisine Indian
Keyword curry
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 2
Author Priya Shiva

Ingredients

  • Urad dal/white lentil - 1/2 cup
  • Onion - 1 medium sized, finely chopped
  • Lemon - 1 small one
  • Ginger julienne - 1 tbsp
  • Green chilies - 2 chopped
  • Turmeric powder - 1/2 tsp
  • Asafoetida/hing - 1/8 tsp
  • Cumin seeds/jeera - 1 tsp
  • Carom Seeds/ajwain - 1 tsp
  • Garam Masala - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Salt to taste
  • Coriander leaves for garnishing
  • Vegetable oil - 2 tbsp

Instructions

  1. Clean and soak lentil for 1 hour in some water. Drain the water.
  2. Add lentil with 1 cup of water, turmeric powder and 1 tsp oil in a heavy bottom open pan.
  3. Once the water starts boiling, lower the flame and let the lentils get cooked till water is all soaked by lentils.. Keep stirring in between. Make sure the lentil does not turn mushy.
  4. Heat the remaining oil in a pan. Add the asafoetida, carom seeds and cumin seeds. When the cumin seeds begin to crackle, add the chopped onions. Sauté the onions turn translucent. Add chopped green chilies, ginger, red chilli powder, garam masala powder and mix well.
  5. Add the cooked lentil and mix well. Remove from the flame
  6. Juice the lemon and add it in the pan and mix well.
  7. Transfer in a serving bowl, garnish coriander leaves and serve.

 

Yum

Comments

  2. Emma Walton says

    5 stars
    My OH and I are huge fans of Indian food. I love exploring all the regional variations and I must admit I don’t know an awful lot about Punjabi food! This looks delicious. We always have lentils in the house so is perfect for us.

  4. Tara Nair says

    I always had the regular one. This one looks more like a healthy snack to me. Thanks Priya for sharing the recipe. Will try it out for sure 😀

  10. David says

    I’ve been try quite a few Indian dishes lately and this one looks worth giving a try as well. I love how the pics bring this dish to life. Thanks for sharing this wonderful recipe.

  11. juliana says

    This is pretty good. I made it oil-free. I wish I had some phulkas… but instead i just ate it with toast. The only thing I’d do different, is probably add the ginger and green chiles to the onion before the onion is translucent, to give the ginger and chile and more time to cook before adding the other garam masala. I also forgot to toast the asafoetida with the cumin and ajwain seed… i added it later after i had cooked the onion… not sure if that made a huge difference, but i understand the timing of adding spices in Indian cooking is important. Thank you for sharing the lovely and interesting recipe.

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