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My review
Punjabi Sukha Urad Dal
181
SUSMITA
"This is a very comforting dal for a cold day. Urad dal is stickier and heavier than other dals, so this is a thick-style dal. Serve with fresh phulkas with some chopped onion, tomato, and cucumber (kheera) salad on the side for crunch."
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Ingredients
55 m servings 277Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Place the lentils into a large container and cover with several inches of cool water; let soak 4 hours to overnight. Drain and rinse.
- Heat the oil in a heavy-bottomed sauce pan over medium heat; cook the onion, green chile peppers, garlic, and ginger in the hot oil until the onions are golden brown, about 5 minutes. Stir the lentils into the onion mixture with 1 cup water; season with salt. Reduce heat to low and simmer until the lentils are tender, about 30 minutes. Stir the tomato, garam masala, and turmeric into the mixture. Cook until the lentils are cooked through, about 10 minutes more. Garnish with the cilantro to serve.
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Reviews
Read all reviews 1216 Ratings
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Most helpful positive review
5/21/2010
This was absolutely delicious! Even my picky eaters loved it. My only change was to use two hungarian green peppers (less hot than other peppers) because my girls don't like it too spicy. I a...
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5/21/2010
This was absolutely delicious! Even my picky eaters loved it. My only change was to use two hungarian green peppers (less hot than other peppers) because my girls don't like it too spicy. I a...
11/3/2009
This dal tastes better if you add 2tbsps of curd and 1 tbsp of cream to it.serve it with plain paratha or simple pea pulav. chhaya[cstopre]
2/14/2010
We enjoyed this. I also tried it with the 2 tbsp curd (yogurt in my case) and 1 tbsp cream suggested by the other reviewer and they added a nice creaminess to the lentils.
1/29/2011
DELICIOUS. I used red lentils (all I had) and about 3 cups water. I doubled the spices and added 1 bullion cube. Will definitely be making again.
12/16/2010
This was very good and flavorful, though I found 4 chilies were hot enough for us. So next time I will use 2 or 3 chilies instead. Thanks for your wonderful Indian dishes, Susmita.
2/3/2016
Thoughts: I thought this was a flavorful dish. I used the Kashmiri Garam Masala recipe from food.com for the spice and serrano peppers for the chilis when making this. I used 2 times the amount ...
2/14/2017
It was perfect! The only thing I changed was cooking my beans in chicken broth! Love this recipe!
1/23/2016
Delicious!! I did not have garam masala so I used biryani masala spices and it was still wonderful!