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Whole Urad Dal / Whole Black Lentil

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Whole urad dal also known as Saboot urad dal / maa ki dal / kali dal. This dal is made of whole urad  and spices. This dal is different from dal makhani. Dal makhani is made of combination of rajma( kidney beans) and whole urad (lentil), and sometimes chana dal is also used. Makhani means butter, so use of butter and cream makes dal makhani rich and creamy taste. Traditionally, this dal is simmered for hours to get a nice aromatic flavors and taste. Today, I am sharing my easy and an authentic recipe, that is made under an hour.  I like to serve this dal with roti/Indian bread.
 
Whole Urad Dal
 

 

 

WHOLE URAD DAL / WHOLE BLACK LENTIL
Course: Main Course
Cuisine: Indian
Keyword: whole urad dal, whole black lentil
Diet: Vegetarian
Method: Instant Pot / Pressure Cooker 
Servings:  8
Author: Jyoti Behrani
 
Prep Time

5 min

Cook Time

40 min

Total Time

 45 min

 
Ingredients:
1 cup Whole Black dal, soaked for minimum of 8 hours or overnight
2 medium size tomato, chopped
1 medium size onion, chopped
2 green chili, chopped (optional)
1 inch ginger, chopped
6 to 8 garlic cloves, crushed
1 TBSP ghee + 1 TBSP oil
Salt to taste
3 cups water 
1 TBSP butter
Fresh coriander chopped
Whole spices:
1 TBSP cumin seeds
1 bay leaf
Pinch of hing or asafoetida
Dry Spices:
1/2 TBSP red chili powder (optional)
1/2 TBSP coriander powder
1/2 TBSP garam masala powder
1 TSP turmeric powder
 
Instructions for Instant Pot Cooking:
Step 1: Rinse dal couple of times and soak it in 4 cups of water for 8 hours or overnight.
Step 2: Turn on saute mode, add ghee + oil, cumin seeds, asafoetida, bay leaf. Saute for a min.
Step 3: Add onion, 1/2 TSP salt, ginger, garlic, saute till raw smell of garlic is no more, 2 to 3 min.
Step 4: Add tomato, green chili (optional), dry spices, saute till tomato are soft, 2 to 3 min.
Step 5: Add the drained and rinsed dal, water, salt to taste, switch to multigrain mode for 12 min.
Step 6: Let pressure release naturally, around 10 min. After 10 min, switch to saute mode, check the consistency of dal, add water if required, and cook for another 3-5 min. Add butter, lime juice, cilantro. The consistency of this dal is quite thick, similar to Dal Makhani. Serve hot with rice or roti.
Instructions for Pressure Cooker Cooking:
Step 1: Rinse dal couple of times and soak it in 4 cups of water for 8 hours or overnight.
Step 2: On a medium to high heat, in a pressure cooker, add ghee + oil, cumin seeds, asafoetida, bay leaf. Saute for a min.
Step 3: Add onion, 1/2 TSP salt, ginger, garlic, saute till raw smell of garlic is no more, 2 to 3 min.
Step 4: Add tomato, green chili (optional), dry spices, saute till tomato are soft, 2 to 3 min.
Step 5: Add the drained and rinsed dal, water, salt to taste,close the pressure cooker, after the first whistle, lower the heat to low and cook for 12 min.
Step 6: Let pressure release naturally, around 10 min. After 10 min. Turn on stove to high heat, check the consistency of dal, add water if required, and cook for another 3-5 min. Add butter (optional), lime juice, cilantro. The consistency of this dal is quite thick, similar to Dal Makhani. Serve hot with rice or roti.
 

Note(s):

  1. Consistency of the dal can be adjusted as per taste. To make it thin you may add more water.
  2. Spice level can be adjusted as per taste.
  3. Adding a small amount of butter, gives this dal a rich taste.
  4. I prefer to soak the lentils overnight for best results. But you can also soak the lentils in hot water, covered for a minimum of 45-60 min. And use it in the recipe. This will work just fine.

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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