Learn How to make Dhuli Urad Ki Dal in today’s blog post. Dhuli Urad Ki Dal is a simple Dal preparation that is favorite for many due to its naturally rich and creamy texture, earthy aroma, and addictive taste. Besides standing tall in terms of taste quotient, it also has numerous health benefits. Learn How to make Dhuli Urad ki Dal in the detailed step by step video embedded in the blog at the bottom of the blog post.
For my family, in our daily diet, Dal is an important element and often we cook Dal that is mixture of Toor, Moong and Masoor. I find this mixture as a perfect balance of taste and health for daily diet. If you are wondering, how do we prepare our Dal at home, it is standard, no-frill Dal Tadka with mustard seeds, cumin seeds, asafoetida powder and, curry leaves added in tadka.
However, there are days when someone wants a change and, on those days, I have few Dal options that I prefer making, like- Palak Dal, Ambat Varan, Maharashtrian Amti, Panchmel Dal, Khatti Dal, Sabut Masoor Dal and this Dhuli Urad ki Dal (each of these preparations are my favorite).
Dhuli Urad (split and skinless version of Black gram) is a Dal with naturally rich and creamy texture, earthy aroma, and addictive taste. Besides standing tall in terms of taste quotient, it also has numerous health benefits. It is one of the rich sources of dietary fiber- soluble and insoluble both. If you are wondering about the importance of fiber in your diet, then let me put it this way- It help regulate your bowel health. If you are fan of Bollywood and have seen movie Piku, do I really need to explain you the significance of healthy bowel movement 😊. Jokes apart it really aids significantly in constipation and during watery stool movement. Fiber is one of the primary sources of energy for good gut bacteria living inside us. Most of the good bacteria that are found inside our body live in large intestine. However, energy sources like Carbs, fats or protein get absorbed in the bloodstream before it reaches large intestine, and this is where fiber comes into play. It reaches large intestine unchanged and helps gut bacteria flourish.
Urad Dal is also a great Dal for those who are Diabetic. It being low on glycemic index makes it a food that could be consumed by those having diabetes safely. GI or Glycemic index is a scale that represents ability of food to increase level of glucose in the bloodstream. If a food has GI between 0 to 55 it means the food can be freely consumed without having to worry too much about the glucose levels. (For your information- Chana Dal has GI of 8 and is one of the lowest in Dals). Read more about GI here
Urad Dal is also a great source for Protein. A healthy individual must consume daily 1.2-1.5 gms of Protein of their body weight. So, if someone weighs in 50 Kg, they should consume 1.2*50=60 gms- 1.5*50=75gms of Protein in their diet. This protein can be from different sources- vegetarian and non-vegetarian. However, if you do not consume non-veg food, then vegetarian sources like Dal become more important. Urad Dal has about 25gms of protein per 100gm of Urad Dal.
Preparation for this Dal is quite simple. I have made use of some very basic spice powders like- red chili, coriander powder, garam masala and aamchoor to provide some tanginess to the preparation. The creamy texture to this Dal comes naturally as it gets cooked. I have made use of pressure cooker in this Dal preparation, however some Dal afficionados may prefer cooking this in an open pan for hours until it gets cooked. To cut down on cooking time, I have made use of pressure cooker, but I also prefer cooking in the pan for some time along with the spices, onions, and tomatoes. While it gets simmered with other ingredients, it becomes more and more thick and creamy. So, you can keep adding water in small quantity to the Dal if you find it has become thicker. Instead of water, we can milk as well.
Ensure Dal gets cooked but stays firm in texture and does not become mushy when you cook in pressure cooker. Mushy Urad Dal is a big No No for me 😊
You can serve a bowl of Urad Dal with some steamed rice or even Parathas would pair up nicely with this Dal.
Make it for your family this monsoon and share your feedback in the comment section below.
- ½ Cup Urad Dal (100gms)
- 75 gms Onions- chopped
- 75 gms Tomatoes- chopped
- 1-inch Ginger- Juliennes
- 2 Green Chilies
- 4 Cloves of Garlic- chopped
- 1-tsp Red Chili Powder
- 1-tsp Coriander Powder
- 1 Bay Leaf
- 100 ml Milk
- Cooking Oil
- 1-tsp Garam Masala Powder
- ½-tsp Aamchoor Powder
- 1-tsp Cumin Seeds
- ¼th-tsp Asafoetida Powder
- 1 Dried Red Chilly
- Soak Dal for about 4-6 hours. Transfer soaked-drained Dal to a pressure cooker. Add ginger, green chilies and about 1 cup of water. Pressure Cook for about 6-8 mins on low-medium heat.
- Reserve stock. Urad Dal must be well cooked but yet stay firm (not mushy)
- Put a pan on heat. Put 2-3 tbsp Cooking Oil to the pan. Add Bay Leaf to the Oil. Add chopped garlic and cook until it turn light brown in color (30-40 seconds).
- Now, add chopped Onions and mix well. Cook until it becomes brown in color (8-10 mins).
- Add chopped tomatoes and mix well. Add some salt and mix well. Cover and Cook for (6-8 mins).
- Add red chili powder and coriander powder. Mix well. Add 1-2 tbsp water when Masala becomes too dry. Cook for 3-4 mins.
- Add cooked Dal and mix well. Add ½ cup stock and about 1.5-2 cups of water. Mix well.
- Cover and Cook on low heat for 20 mins. Add Milk for creamy texture of the Dal. Cover and Cook for another 5 mins.
- Add Garam Masala, Aamchoor powder, and salt to taste. Mix well. Cook for another 2 mins.
- Dal is now ready. Lets prepare a Tadka. Add 1 tbsp Ghee. As Ghee melts and becomes hot, add dry red chili. Add Hing and Cumin Seeds.
- Put this Tadka on Dal.
Click here to watch recipe video