Pahadi Dal is a traditional dish from the hilly regions of Uttarakhand, India, known for its simplicity and rich flavors. Here's how to make it:
Ingredients:
Split Black Gram (Urad Dal): 1 cup
Ghee: 2-3 tablespoons
Cumin Seeds (Jeera): 1 teaspoon
Garlic: 4-5 cloves (finely chopped)
Green Chilies: 2 (slit)
Dry Red Chilies: 1-2
Turmeric Powder: ½ teaspoon
Asafoetida (Hing): A pinch
Salt: To taste
Water: 3-4 cups
Coriander Leaves: For garnish
Optional Ingredients:
Black Mustard Seeds (Rai): ½ teaspoon (for extra flavor)
Lemon Juice: 1 teaspoon
Instructions:
1. Prepare the Dal:
Wash the urad dal thoroughly and soak it for about 30 minutes.
2. Cook the Dal:
In a pressure cooker, add soaked dal, turmeric powder, and water. Cook for 3-4 whistles until the dal is soft.
Mash the dal slightly with the back of a ladle.
3. Prepare the Tempering:
Heat ghee in a pan.
Add cumin seeds and let them crackle.
Add asafoetida, dry red chilies, and garlic. Sauté until the garlic turns golden.
Add green chilies and sauté for a few seconds.
4. Combine:
Pour the cooked dal into the tempering and mix well.
Simmer for 5-7 minutes, adding salt as per taste. Adjust the consistency with water if needed.
5. Garnish and Serve:
Garnish with chopped coriander leaves and a dash of lemon juice if desired.
Serve hot with steamed rice, roti, or plain paratha.
This simple and aromatic dal brings the comforting flavors of the mountains to your plate!
