“Urad daal”, which is popularly used in South India to make Idlis, Dosas, Vadas and Chutneys is used in North India to make a very delicious Punjabi style daal to be eaten with Rotis or Pooris. It is a delicious preparation with the daal tasting soft and delicious melting in your mouth with every bite.
|White Urad daal||2 Cups|
|Chopped white Onion||1 1⁄2|
|Chopped Tomatoes||2 1⁄2|
|Ginger paste||1 Teaspoon|
|Garlic Paste||1 Teaspoon|
|Turmeric Powder||2 Teaspoons|
|Red Chilli Powder||2 Teaspoons|
|Garam Masala Powder||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Cumin Seeds||2 Teaspoons|
|Vegetable Oil||2 Tablespoons|
Clean and wash the daal really well and soak it in water while you prepare the masala. Unlike Idli this style of daal does not need a lot of soaking.
In a thick bottomed pan or a pressure cooker heat the oil. Add the Cumin seeds and Bay leaves once they start to splutter add the Ginger, Garlic paste and sauté for a minute.
Now add the chopped Onion and sauté till almost Brown. Now add the chopped Tomatoes and sauté for around 7 – 8 minutes or till the Oil starts to separate.
Add all the dry ingredients Salt, Turmeric, Red Chilli, Coriander and Garam masala powder and sauté carefully ensuring your masalas don’t burn.
Drain all the water from the daal and add it to the masala sautéing it for 7 – 8 minutes on a low flame, once the daal looks well coated with the masala.
Now add around 2 – 3 cups water enough to just cover the daal a little but not flood it as the daal has to be dry.
Let it cook in the pressure cooker for around 8 – 9 whistles or in the pan till all the water is soaker up and the daal is cooked. You can test that crushing the daal between your fingers.
Garnish with a little Garam masala and freshly chopped Coriander before you serve it. Although I have it with Rotis, it tastes very delicious with Pooris as well.
More delicious recipes and a friendly bunch of Home Cooks awaits you. Take a look
More Recipes similar to Simple Urad Daal
One of my all time favorites is a simple and comforting dish of chickpeas cooked Southern style, more specifically Kerala style. Breakfast is a very integral part of Kerala cooking. This chickpea dish is a famous breakfast dish I grew up with on the coastal shores of Kerala. Chickpea (usually black chickpea) in a deliciously smooth onion and coriander gravy along with steamed rice cakes or puttu is one of the most popular breakfast combinations inside and outside the homes of all Keralites. The traditional recipe for this curry uses roasted coconut or coconut milk. But I have avoided coconut and kept it simple and healthy. This popular dish from Kerala is sure to fit your bill perfectly when you desperately need a hearty and wholesome breakfast. I also love this dish because it goes extremely well with garam naram rotis :) Fancy it is not â but it is darned good and a perfect dish if you are still acquainting yourself with Kerala cuisine. Enjoy!
Making restaurant style kadai paneer at home is not very difficult at all. In fact, kadai paneer is one of the easiest paneer recipe that you can make at home. It can either be made as a dry or a semi gravy dish depending on your preferences :)
Idli ( Tamil: இட்லி, Kannada: ಇಡ್ಲಿ, Telugu: ఇడ్లి, Malayalam: ഇഡ്ലി ), is a traditional breakfast item in every South Indian households.It is a savory cake of South India which is which is soft, spongy, healthy and is best eaten hot with any kinds of chutney, milagai podi, sambar or any other accompaniment. It is a comfort food which is enjoyed by everyone of all ages.
What is potti? potti Ularthiyathu? Potti is cleaned intestine of goat / buffalo. It is famous in some part of kerala, specially Kottayam or Ernakulam district in Kerala. This curry is usually available only in these places. Its an authentic and tasty Kerala dish, but its not popular one probably because of the offensive smell of uncleaned potti. The method is similar to the usual beef curry preparation and you can easily make it at home. Cleaning is the most important part of the preparation.