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The most commonly used daals in the Indian kitchen are Tur / Tuvar daal and moong daal. Alternatively, these daals are mixed with masoor daal to give it a good texture. Chana daal is also used when you specially want to have it with jeera rice.
Urad daal or black gram is popularly used to make a variety of daal called kaali daal. Urad daal is available in three varieties in the Indian market. The first is whole urad daal which is black in colour. Then there is split urad daal which is black and white and last there is split and washed urad daal which is white in colour.
The whole urad daal is used to make kaali daal (which is also known as maa ki daal or mah ki daal). This is a punjabi dish and the daal, by itself isn’t too rich or creamy. This daal is different from daal makhni which uses a mix of whole black urad daal, rajma and some chana daal. Makhni also means that the daal is creamy and is topped with butter.
For urad daal masala, we use split and washed urad daal or white urad daal. To make urad daal masala, you will first need to soak the daal for 4 hours at least so that it cooks well. This isn’t a think and you make it dish so you’ll have to plan in advance if you want to make it and give enough time for the daal to soak in water.
Urad daal is more like a curry dish and not a daal. You’ll first have to cook the daal separately and then add it to the masala to give it volume and taste. While the masala can be made with spices of your choice, chopped coriander and a little bit of garam masala powder add the necessary zing to the dish. Most times, this daal is made by adding split green chillies which can make it quite spicy. You can avoid this and kashmiri red chillies which add to the colour but don’t turn the dish spicy.
Serve urad daal masala with naan or rotis and don’t forget a kachumber for accompaniment.
Urad Dal Masala or Dhuli Maa ki Dal
- 100 grams Urad Dal
- 1 Onion
- 2 Tomatoes
- 1 teaspoon Garam Masala Powder
- 1 Red Chilli (broken)
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 inch Ginger (grated)
- 1 pinch Hing
- Salt to taste
- 1 Green Chilli
- 1 teaspoon Coriander Powder
- 1 teaspoon Jeera
- 1 tablespoon Green Coriander Leaves
- 2 tablespoon Ghee
- Water as required
Wash and soak the dal for 1 hour.
Take the dal in a pressure cooker.
Add hing, turmeric powder, green chilli and grated ginger.
Add 1 to 2 cups of water.
Pressure cook on medium flame for 1 whistle.
Shut off the flame.
Let it stand till pressure releases.
For the masala base, Grind the tomatoes.
Chop the onion finely.
Heat the ghee in a non-stick pan.
Add the onion and saute them until they get soft.
Also add the broken red chilli, and jeera.
When the onion looks cooked, add the tomato puree.
Cover with a lid and let cook on low heat till they look well fried.
Add seasonings like little salt, red chilli powder, coriander powder and garam masala powder.
Add the boiled dal.
Adjust water quantity to get desired dal consistency.
Simmer on low flame with a lid on for about 5 to 10 minutes.
Garnish with chopped green coriander leaves.
Serve hot with boiled white rice