Sukhi Urad Dal with Ginger and Cumin
Lalkila Kitchen · Plant based · Dal · Side dishes
This dry-style dal keeps the lentils tender but separate. It offers a different texture from a bowl of soupy dal and works beside roti, vegetables or a simple salad.
Ingredients
- 2 cups skinless split urad dal
- Water for soaking and simmering
- 2 tsp grated ginger
- 3 green chillies, chopped, or fewer to taste
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- A very small pinch of asafoetida
- 1 tsp cumin seeds
- 2 tsp vegetable oil
- Salt to taste
Method
- Rinse the urad and soak in plenty of water for 2 hours. Drain.
- Put the dal in a saucepan with fresh water covering it by about 2 cm. Simmer gently, topping up as needed, until tender all the way through but still holding its shape. Check often and drain promptly.
- Heat oil in a wide pan and add cumin. Once fragrant, lower the heat and stir in asafoetida, ground coriander and turmeric, followed by ginger and green chilli. Add a spoonful of water if the spices start to catch.
- Fold in the drained dal and salt. Cook gently, turning rather than mashing, until any surface moisture has evaporated. Stop before the grains become a paste.
Cooking notes
Plant-based as written. Use split, skinless urad for this version; whole black urad needs a different cooking process. A wide pan makes it easier to dry the lentils without crushing them.
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More recipes
- Toor Dal with Unripe Mango
- Carrot, Ginger and White Bean Soup
- Toor dal fry with onion tomato and amchur
Source and adaptation
Adapted from Sify Food, Daal Recipes, “Sukhi Urad Dal,” page 44, from the approved archive.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.