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Sookhi Urad Dal Recipe

March 28, 2016 By Priya Shiva 21 Comments

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I’m sharing a recipe to make Punjabi style Sookhi Urad Dalย 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 orย beetroot raitaย with it.

So, sharing theย 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. Sautรฉ 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.
3.5.3229

 

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Related

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Filed Under: Curry Recipes, Lentils and Legumes Tagged With: curry, Lentil, Lentil and Legume recipes, Urad dal

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Comments

  1. Rafeeda says

    March 28, 2016 at 1:57 pm

    5 stars
    I am currently looking out for interesting dal recipes and this couldn’t have come at the right time… Bookmarked!

    Reply
    • Priya Shiva says

      March 28, 2016 at 1:58 pm

      Thank you Rafee ๐Ÿ™‚

      Reply
  2. Emma Walton says

    March 28, 2016 at 3:41 pm

    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.

    Reply
    • Priya Shiva says

      March 28, 2016 at 3:44 pm

      Thank you Emma. Try it out and I’m sure you’ll love it!

      Reply
  3. Rebecca @ Strength and Sunshine says

    March 28, 2016 at 4:58 pm

    5 stars
    Such a beautiful dish! Anything with turmeric <3

    Reply
    • Priya Shiva says

      March 28, 2016 at 5:44 pm

      Thank you Rebecca ๐Ÿ™‚

      Reply
  4. Tara Nair says

    March 28, 2016 at 5:23 pm

    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 ๐Ÿ˜€

    Reply
    • Priya Shiva says

      March 28, 2016 at 5:45 pm

      Thank you Tara ๐Ÿ™‚

      Reply
  5. Revathi Palani says

    March 28, 2016 at 5:30 pm

    Looks so delicious and mouthwatering. Beautiful pics too ๐Ÿ™‚

    Reply
    • Priya Shiva says

      March 28, 2016 at 5:45 pm

      Thank you ๐Ÿ™‚

      Reply
  6. Christie says

    March 28, 2016 at 5:58 pm

    5 stars
    We love dal. I make something very similar but love that your dal is dry.

    Reply
    • Priya Shiva says

      March 28, 2016 at 6:35 pm

      Thank you Christie ๐Ÿ™‚

      Reply
  7. Liz @ I Heart Vegetables says

    March 28, 2016 at 6:06 pm

    5 stars
    Yum!!! That looks so delicious and flavorful! I’m definitely going to give this a try!

    Reply
    • Priya Shiva says

      March 28, 2016 at 6:34 pm

      Thank you Liz ๐Ÿ™‚

      Reply
  8. Ruxana says

    March 28, 2016 at 8:08 pm

    Hmm.. something different to try on dal…

    Reply
    • Priya Shiva says

      March 28, 2016 at 8:29 pm

      Thank you Ruxana ๐Ÿ™‚

      Reply
  9. Hadia says

    April 1, 2016 at 6:40 am

    That looks so good, Priya. I missed your gorgeous recipes. Pinned to try later

    Reply
    • Priya Shiva says

      April 1, 2016 at 7:31 am

      Thank you Hadia ๐Ÿ™‚

      Reply
  10. David says

    June 28, 2016 at 7:04 am

    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.

    Reply
  11. juliana says

    December 24, 2016 at 5:24 am

    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.

    Reply
    • Priya Shiva says

      December 24, 2016 at 4:52 pm

      Thats awesome! Thank you for sharing the feedback ๐Ÿ™‚

      Reply

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My name is Priya Shiva and Iโ€™m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read Moreโ€ฆ



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