This recipe is my personal twist to the version that has been gracing our table for ages. This pulse (a split, skinless version of Sabut Urad or Ma Ki Dal for us Punjabis) is a fill in dish anytime the house cook is short of ideas… 😊
Vegetarian
Shahi Dhuli Urad Dal
Method
Soak the dal for about half an hour. Before doing that you must wash it a few times with water, till the run-off water is clear.
Add the dal, a tsp of ghee, salt to taste, ½ tsp haldi & 2 ½ cups of water to a pressure cooker.
Bring to full pressure, and maintain it for about 3-4 minutes. Take off the stove, but do not open the lid till the pressure gets released on its own.
In another pan, heat the ghee. Add jeera. Allow it to crackle.
Add finely diced onions. Stir for a minute, on high flame.
Add very finely chopped ginger & garlic. Fry for a couple of minutes, till the garlic shows signs of browning slightly.
Add finely chopped fresh chillies. Fry for a minute.
Add a half a tsp of red chilly powder.
To this mix, add the dal, and allow to simmer (covered), on a low flame for about 5 minutes.
Ready to be served.
Memories from the kitchen
