Make North Indian style White Urad Dal (Dhuli Urad Dal) using my easy recipe and serve it for everyday Indian-style meals. You can make this recipe in a traditional pressure cooker or in an instant pot.
Full Recipe - [ Ссылка ]
Ingredients
To Cook The Dal
▢1 cup white urad dal (split and skinned black lentils)
▢½ teaspoon turmeric powder
▢1 teaspoon coriander powder
▢2 teaspoons salt (or to taste)
▢1 teaspoon grated ginger
For The Tempering
▢3 tablespoons ghee
▢¼ teaspoon asafetida (hing)
▢1 teaspoon cumin seeds
▢2-3 dry red chilies
▢½ cup chopped onions
▢1 teaspoon Kashmiri red chili powder
▢1 tablespoon lime juice
▢2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Cook The Dal
In An Instant Pot
Rinse the dal with water and soak it in 3-4 cups of water for 30 minutes.
Note – Soaking the dal not only reduces the cooking time but also makes the dal easily digestible.
Drain the water and add the dal to an instant pot.
Add turmeric powder, coriander powder, salt, and grated ginger along with 4 cups of water. Stir to combine.
Close the lid of the instant pot and set the valve to the sealing position.
Press the PRESSURE COOK button and set the timer to 12 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position.
Open the lid.
Mash the dal using the back of a ladle.
Add some more water if the dal is too thick for your liking. Check for salt and add more if needed.
In A Stovetop Pressure Cooker
Follow the recipe until adding all the ingredients to a pressure cooker.
Close the lid of the cooker.
Pressure cook in high heat for 1 whistle.
Reduce the heat to low and cook for 12 minutes.
Remove the cooker from heat and let the pressure release naturally.
Open the lid.
Mash the dal using the back of a ladle.
Add some more water if the dal is too thick for your liking. Check for salt and add more if needed.
Temper The Dal
Heat ghee in a small pan over medium-high heat.
Once the ghee is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
Add dry red chillies, and chopped onions and cook until onions turn golden brown, stirring frequently.
Add Kashmiri red chili powder and immediately add the tadka to the cooked dal.
Add lime juice and mix well.
Garnish the dal with chopped cilantro and serve hot.
Notes
I made this recipe in my 3-quart instant pot (or a 3-liter traditional pressure cooker). If you want to scale it up, then use a larger-size instant pot or stovetop cooker. The time of cooking will remain the same.
