Dhaba Style Dhuli Urad Dal (Black Gram Skinned Split Dal)
Serves: 3–4 people
Ingredients
- 1 cup black gram skinned split dal (dhuli urad dal)
- Salt to taste
- 3 cups water
- 2 tbsp desi ghee
- 2 medium onions, finely chopped
- 1 large tomato, finely chopped
- 4–5 garlic cloves, chopped
- 1/2 inch ginger, grated
- 1 green chilli, finely chopped
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/4 tsp black pepper powder
- 1/4 tsp kitchen king masala
- Fresh coriander leaves, chopped
Method
- Wash the dal 2–3 times until the water runs clear.
- Add the dal, water, salt, and turmeric powder to a pressure cooker.
- Pressure cook on a medium flame for 1 whistle, then let the pressure release naturally.
- Open the cooker and lightly mash the dal with the back of a spoon.
- Add the grated ginger and simmer on a low flame for 15–20 minutes, stirring occasionally, until the dal becomes soft, creamy, and well blended.
- Add the Kitchen King Masala and mix well.
- Simmer for another 2–3 minutes to allow the flavours to combine.
Tadka (Tempering)
- Heat desi ghee in a pan.
- Add chopped onions and garlic. Sauté until golden brown and aromatic.
- Add chopped tomatoes and cook until soft and fully mashed.
- Add red chilli powder, garam masala, black pepper, and green chilli. Mix well.
- Cook for 1–2 minutes until oil slightly separates.
- Pour the hot tadka into the simmering dal.
- Mix well and simmer for 2–3 minutes so all flavors blend beautifully.
- Finish with fresh coriander leaves.
Serving Suggestions
- Serve hot with steamed rice or jeera rice.
- Also pairs well with roti or naan.
- Top with a little extra desi ghee for rich dhaba-style flavor.
- Serve with onion salad and pickle for a complete meal.
Tips
- Soaking dal for 20–30 minutes makes it softer and faster to cook.
- Mash slightly for a creamy dhaba-style texture.
- Adjust spice level according to taste.
- Slow simmering enhances flavor and richness.
- Always add coriander at the end for fresh aroma.