Sukhi Urad Dal Sabzi Recipe
Welcome to another culinary delight from Love With Recipes, where we celebrate the simplicity and nourishment of Indian cooking. Sukhi Urad Dal Sabzi, a dry preparation of white urad dal (split black gram without husk), is a delightful addition to any meal. Known for its high protein content and subtle, aromatic spices, this dish hails from North Indian kitchens and is perfect for lunch or dinner when paired with Gujarati Kadhi, soft phulkas, and sweet, refreshing aamras.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| White Urad Dal | 1 cup | Washed and soaked for 4–5 hours |
| Water | 1/4 cup | For cooking the dal |
| Onion | 1 medium, chopped | Adds sweetness and depth to the dish |
| Ginger | 1-inch piece, finely chopped | Adds warmth and aroma |
| Green Chili | 1, finely chopped | Adjust based on spice preference |
| Cumin Seeds | 1 tsp | For tempering |
| Asafoetida (Hing) | 1/4 tsp | Adds a subtle umami flavor |
| Turmeric Powder | 1/2 tsp | For color and earthiness |
| Coriander Powder | 1/2 tsp | Adds a hint of citrusy aroma |
| Garam Masala Powder | 1/2 tsp | Balances the flavors with warmth |
| Salt | As per taste | Enhances the overall flavor |
| Ghee (Clarified Butter) | 1 tsp | For rich flavor |
| Lemon Juice | 1 tbsp | Brightens the dish |
| Fresh Coriander Leaves | A handful, chopped | For garnish and freshness |
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 180 kcal |
| Protein | 12 g |
| Carbohydrates | 22 g |
| Fat | 4 g |
| Fiber | 6 g |
| Sodium | 150 mg |
| Vitamin C | 8 mg |
| Iron | 3 mg |
Preparation Steps
1. Preparing the Urad Dal
- Wash the white urad dal thoroughly under running water until the water runs clear.
- Soak the dal in enough water for about 4–5 hours. This softens the lentils and ensures even cooking.
- After soaking, drain the water completely and keep the dal aside.
2. Cooking the Dal
- Add 1/4 cup water to a pressure cooker and place a steamer pan inside.
- Transfer the soaked dal to the steamer pan. Close the lid and pressure cook on medium heat until you hear 3 whistles.
- Turn off the heat and let the pressure release naturally. Once done, open the lid and set the cooked dal aside.
3. Preparing the Tempering
- Heat 1 teaspoon of ghee in a large pan or wok over medium heat.
- Add cumin seeds and allow them to crackle, releasing their aroma.
- Add asafoetida (hing) to the pan and stir briefly.
- Add the chopped onions, ginger, and green chili. Sauté until the onions turn translucent and soft, about 4–5 minutes.
4. Cooking the Sabzi
- Add the cooked urad dal to the pan. Stir well to combine with the tempering.
- Sprinkle turmeric powder, coriander powder, garam masala, and salt over the dal. Mix thoroughly to coat the lentils evenly.
- Reduce the heat to low, cover the pan with a lid, and let the sabzi cook for 3–4 minutes. Stir occasionally to avoid sticking.
5. Final Touches
- Turn off the heat and squeeze the juice of one lemon over the dal. Stir gently to mix.
- Garnish with freshly chopped coriander leaves for a burst of flavor and color.
Serving Suggestions
This Sukhi Urad Dal Sabzi pairs wonderfully with:
- Gujarati Kadhi: A tangy, spiced yogurt curry.
- Phulka: Soft, thin whole-wheat Indian flatbreads.
- Aamras: Sweet, silky mango puree, which complements the savory notes of the dish.
Serve this wholesome combination for a fulfilling North Indian meal that balances flavors, textures, and nutrients.
Cooking Tips
- Soaking is Key: Always soak the urad dal for a few hours before cooking. It not only shortens the cooking time but also improves digestibility.
- Adjust Spices: Feel free to adjust the quantity of green chilies and garam masala to suit your spice tolerance.
- Ghee Alternatives: While ghee enhances the flavor, you can use oil for a vegan version.
- Cooking Without a Pressure Cooker: If you don’t have a pressure cooker, cook the dal in a saucepan with 1 cup water until tender. This will take approximately 20–25 minutes on medium heat.
Why You’ll Love This Recipe
- High in Protein: Urad dal is an excellent source of plant-based protein, making this dish a great option for vegetarians.
- Simple Yet Flavorful: With minimal ingredients and basic spices, this recipe delivers maximum flavor with minimal effort.
- Versatile Pairing: Whether you’re in the mood for a traditional Indian thali or a lighter side dish, this sabzi adapts beautifully.
Storage Suggestions
- Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the consistency.
Enjoy making and sharing this heartwarming dish that reflects the essence of North Indian home cooking!
