Masala Urad Dal Recipe | Urad Dal Tadka Dhaba Style
Masala Urad ke dal is a delicious dish that is sure to be a hit at any gathering. Not only is it easy to make, but it’s also incredibly nutritious and packed with protein and fibre.
Ingredients
- 1 cup Black lentils (urad dal)
- 1 tablespoons Coriander Powder
- 1 tablespoons Coriander leaves
- 1 tablespoons Mustard Oil
- 2 Bay leaves
- 2 cloves Garlic, minced
- ½ inch Ginger
- 2 pinch Asafetida
- 2 small Green chillies, minced
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam Masala
- Salt to taste
Instructions
Step1: Soaking the Lentils
- First of all, soak Urad Dal for 2 hours. Then grind half the pulses finely, for pakodi and coarsely grind half the pulses, the pulses should be washed well.
Step2: Deep fry Pakore
- Keep the coarse dal aside, and beat the fine ground dal well in a deep vessel and add some salt, chaat masala, green pepper, turmeric and coriander to it. Now put oil in the pan and filter the dumplings, and keep them aside.
Step3: Tempering the Dal
- Now in the same oil add garlic, ginger and bay leaves, green chillies, red chillies and asafoetida and fry coarsely ground pulses in it till it turns red.
- When the lentils are roasted, make a paste of garam-masala, turmeric, salt, and coriander powder in some water and add the lentils to it and keep stirring. After roasting the lentils with spices for a while, add water to them (you can add water according to the amount of gravy you want).
Step4: The Finishing Touches
- After boiling for 5-10 minutes, turn off the gas. And now put pakodi in gravy as well as take green coriander dal and now serve it with rice and eat it with pleasure.
Notes
- Store in an airtight container in the fridge for 2–3 days and reheat before serving.
- If you don't soak the dal for a long time then you will have to whistle more in the cooker.
- Dal should always be cooked on medium flame.
- Thick urad dal tastes best with roti & paratha so, keep the urad dal a little thick.