Punjabi Sukha Urad Dal Food

PUNJABI SUKHA URAD DAL

Punjabi Sukha Urad Dal image

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.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup skin-on, split black lentils (urad dal)
2 tablespoons cooking oil
1 onion, chopped
4 green chile peppers, cut into large chunks
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 cup water
salt to taste
1 large tomato, chopped
1 teaspoon garam masala
½ teaspoon ground turmeric
¼ cup chopped fresh cilantro

Steps:

Place the lentils into a large container and cover with several inches of cool water; let soak 4 hours to overnight. Drain and rinse.
Heat the oil in a heavy-bottomed sauce pan over medium heat; cook the onion, green chile peppers, garlic, and ginger in the hot oil until the onions are golden brown, about 5 minutes. Stir the lentils into the onion mixture with 1 cup water; season with salt. Reduce heat to low and simmer until the lentils are tender, about 30 minutes. Stir the tomato, garam masala, and turmeric into the mixture. Cook until the lentils are cooked through, about 10 minutes more. Garnish with the cilantro to serve.

Nutrition Facts : Calories 277.2 calories, Carbohydrate 39.8 g, Fat 7.9 g, Fiber 2.1 g, Protein 13.8 g, SaturatedFat 1.1 g, Sodium 31.4 mg, Sugar 4.7 g

PUNJABI DAL MAKHANI

Punjabi Dal Makhani image

A Punjabi mixed lentil curry generally made with lots of butter and cream.This recipe tastes even better the following day after reheating properly.

Provided by udita

Categories Beans

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup Urad Dal (black matpe beans)
1/4 cup red kidney beans (rajmah)
2 teaspoons cumin seeds
8 garlic cloves, chopped
2 inches gingerroot, chopped
1 teaspoon garam masala powder
1/2 cup fresh cream
1 teaspoon red chili powder
3 tablespoons butter
2 tomatoes, chopped (extra large tomatoes)
1 onion, chopped
1 tablespoon oil
salt

Steps:

Soak whole black urad and rajma overnight in 3-4 cups of water.
Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
Serve hot with Naan or Paraatha.
Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.

Nutrition Facts : Calories 387.7, Fat 24, SaturatedFat 12.9, Cholesterol 63.7, Sodium 88.3, Carbohydrate 33, Fiber 13.4, Sugar 3.7, Protein 12.4

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