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Sookhi Dal Recipe - Sukhi Urad Dal

Shweta Arora
Sukhi Urad dal is a punjabi style dry vegan dish made using skinless split urad dal and is perfect for everyday meals.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main, Side
Cuisine Indian
Servings 4 people

Equipment

Ingredients
  

  • 1 cup urad dal
  • 1 cup water
  • 2 tablespoon oil or ghee
  • ½ teaspoon cumin seeds
  • pinch of asafoetida hing
  • 1 small onion finely chopped
  • 1 medium tomato finely chopped
  • 1 inch ginger finely chopped or grated
  • 4 cloves garlic minced
  • 2-3 green chillies slit in half vertically
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder or to taste
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • 1-2 tablespoon of lemon juice or to taste
  • 1 teaspoon salt or to taste
  • teaspoon black pepper powder or to taste
  • handful of finely chopped coriander leaves

Instructions
 

Pressure Cooker Method:

  • Wash the Urad dal thoroughly for 4-5 times or until the water runs clear. Soak it in enough water for 10-30 mins or more.
  • Simultaneously in a pressure cooker or vessel heat oil and add the cumin seeds.
  • Once they splutter add the asafoetida, green chillies, garlic and ginger (I use a food processor to get the fine consistency).
  • Cook for a min and then add the onions. Saute and cook until translucent.
  • Stir in the tomatoes along with salt, black pepper, chilli powder and coriander powder and turmeric powder. Mix well and cook till tomatoes are soft.
  • By this time usually the Urad dal must have swollen a bit. Drain the water from the dal and add it to this masala. Mix and cook till any water present in the dal almost dries out (approx 2 mins).
  • Then add 1 cup of water. Scrape the sides of the cooker if there is any masala stuck to it. Mix well. Close the pressure cooker lid and cook for 2-3 whistles ( I cooked mine for 2 whistles). Switch off and wait for the steam to escape completely.
  • Open the lid of the pressure cooker and fluff it up using a fork (don't over mix it or else you will break the dal). At this point there still might be some water left in the dal.
  • Add the garam masala, lemon juice and finely chopped coriander leaves.
  • Switch the gas on back to low heat and let this dal cook on low heat till the water (if any) completely dries out (approximately 5-10 minutes). Keep it open without any lid as this will help to dry out the liquid quicker.
  • Garnish with some more coriander leaves before serving. Dont over cook it too as the dal will get mushy.

Instant Pot/Multipot Method:

  • Wash the Urad dal thoroughly for 4-5 times or until the water runs clear. Soak it in enough water for 10 mins or more.
  • Switch on the instant pot on saute mode and once it displays "hot" add oil and allow it to heat and cumin seeds
  • Once they splutter add the asafoetida, onions, green chillies, garlic and ginger (I use a food processor to get the fine consistency).Saute and cook until translucent.
  • Stir in the tomatoes along with salt, black pepper, chilli powder, garam masala and coriander powder and turmeric powder. Mix well and cook for two minute or so or until soft.
  • Drain the water from the dal and add it to this onion tomato masala.
  • Then add 1 cup of water. Scrape the sides of the cooker if there is any masala stuck to it. Mix well. Cancel Saute mode. Close the Instant pot lid and set Manual for 8 mins (for softer, melt in mouth texture) and 5 mins for al dente, followed by Quick Release (after 5 mins).
  • Open the lid and fluff it up using a fork (don't over mix it or else you will break the dal).
  • At this point if there is some water left in the dal then dry it up on Saute mode (without too much stirring). Alternately you can close the lid and leave it so for 5 to 10 mins and the water will get soaked by the dal.
  • Final touch add the lemon juice and finely chopped coriander leaves. Give it a final mix

Notes

  • I've used pressure cooker for this recipe but you can use regular cooking vessel too. If using regular cooking vessel soak the dal longer (couple of hours) to fasten the cooking process.
  • Depending on the quality of dal the cooking times may vary. If you feel even after 2-3 whistles the dal is not cooked, cook for another 1-2 whistles.
  • You can even make this dal with out tomatoes. 
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