Dhaba-Style Dry Dhuli Urad Dal

Serves: 3–4 people

Ingredients

• 1 cup black gram skinned dal (dhuli urad dal)
• ½ tsp salt (or to taste)
• ½ tsp turmeric powder
• 2 tbsp oil or desi ghee
• ½ tsp cumin seeds (jeera)
• A pinch of asafoetida (hing)
• ½ tsp red chilli powder (or to taste)
• 2 medium onions, sliced lengthwise
• 2 medium tomatoes, sliced lengthwise
• 1 green chilli, finely chopped
• 1-inch piece ginger, cut into thin juliennes
• ½ tsp Kitchen King Masala
• 1–2 tsp lemon juice (or to taste)
• 2 tbsp fresh coriander leaves, finely chopped
• 4 cups water
• 2 tsp Amul butter (optional)

Method

1. Wash the dal 2–3 times until the water runs clear.
2. Add the dal, water, salt, and turmeric powder to a pan.
3. Cook uncovered over a medium flame until the dal is tender but still holds its shape.
4. Drain the excess water using a strainer and set the dal aside.
5. Heat the oil or desi ghee in a pan over a medium flame.
6. Add the cumin seeds and hing. Let them splutter for a few seconds.
7. Add the sliced onions and sauté until golden brown.
8. Add the sliced tomatoes and cook until soft and well mashed.
9. Add the green chilli, red chilli powder, ginger juliennes, and Kitchen King Masala. Mix well and cook for 1–2 minutes until the raw aroma of the spices disappears.
10. Add the cooked dal and gently mix until it is well coated with the masala.
11. Add the lemon juice and stir well.
12. Cover and cook on a low flame for 2–3 minutes so the flavours combine.
13. Stir in the chopped coriander leaves.
14. If desired, add the Amul butter just before serving and mix gently.

Serving Suggestions

• Serve hot with chapati, tandoori roti, naan, or paratha.
• Pair with plain curd, onion salad, and lemon wedges.
• Serve alongside jeera rice or steamed rice for a simple meal.

Tips

• Do not overcook the dal; the grains should remain separate for the best dry texture.
• Adjust the lemon juice and red chilli powder to suit your taste.
• For an authentic dhaba-style flavour, use desi ghee instead of oil.
• Garnish with extra ginger juliennes and fresh coriander before serving.
• Add a small knob of butter while serving for a richer taste.
• If the dal becomes too dry, sprinkle a few tablespoons of water and mix gently.
• Do not discard the strained cooking water; it can be used in soups, curries, or for kneading dough.