“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.
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