Shahi Urad Dal Recipe

Ingredients

• 1 Cup chilka urad dal (split black lentils)
• 1 medium size tomato, finely chopped
• 1 inch ginger, chopped
• 2 cloves garlic, chopped
• 1 green chilli, fine chopped
• 2 cloves (laung)
• 2 green cardamom (hari elaichi)
• 1 teaspoon red chili powder
• 1 teaspoom turmeric powder
• 1 teaspoon salt or to taste
• 1/4 teaspoon hing (asafoetida)
• 3 Cup water
• 2 tablespoon ghee (clarified butter)
• 1 teaspoon jeera (cumin seeds)
• 1 large size onion, thinly sliced
• 1 tablespoon sliced almonds (badam)
• 1/2 teaspoon Garam Masala (( see recipe here))

Instructions

1. 1

   --- How To Cook Urad Dal: ---

2. 2

   To make Shahi Dal, first clean, wash and soak the urad dal in enough water for 5 hours or overnight.

3. 3

   Next morning you will notice the black husk of dal starts leaving the white skin underneath. Rub the dal in small batches in between your palms to remove the black peel. Rinse again and you will end up with majorly white skinned dal with few black peel here and there.

4. 4

   Combine the dal, cardamom pods, cloves, chopped tomato, ginger, garlic, green chilli, salt, red chilli powder, turmeric powder, asafoetida, and water in a pressure cooker. Mix well to combine.

5. 5

   Pressure cook for 4 whistles over low heat or till urad dal gets cooked. Allow the steam of pressure cooker to escape naturally before opening the lid. Gently whisk the dal with the spoon to thicken it. It should have a thick, creamy consistency.

6. 6

   --- Tempering (Tadka) ---

7. 7

   Heat ghee in a deep pan and add the sliced almonds. Fry them till light golden. Transfer to a plate and set aside.

8. 8

   Add the onions, and fry on a medium flame till onion turns light brown. Towards the end add cumin seeds and garam masala. Cook for few seconds. Turn off the heat.

9. 9

   Heat dal before serving. Taste and if required add more salt or spices. Pour the sizzling tadka over dal.

10. 10

    Garnish Shahi Urad Dal with fresh coriander leaves.

11. 11

    Serve Shahi Urad Dal warm with jeera rice or chapati.