Kathiyawadi Adad Dal Recipe – Spicy Urad Dal
Kathiyawadi Adad Dal, also known as Spicy Urad Dal, is a staple in Gujarati cuisine that is both flavorful and nutritious. This delightful dal dish features the rich, earthy flavors of split white urad dal, spiced with aromatic ingredients like ginger, garlic, green chilies, and cumin. Its creamy texture makes it an ideal side dish, perfectly complementing Indian flatbreads or rice. Ideal for a quick and satisfying meal, this recipe brings the warmth and authenticity of Kathiyawadi cooking to your table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1 cup |
| Tomatoes (Chopped) | 2 |
| Ginger Garlic Paste | 1 teaspoon |
| Green Chilies (Slit) | 4 (adjust to taste) |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Lemon Juice | To taste |
| Curry Leaves | A few |
| Coriander (Dhania) Leaves | A small bunch |
| Salt | To taste |
| Ghee | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | A generous pinch |
| Red Chilli Powder | 1/2 teaspoon |
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Gujarati
Course: Side Dish
Diet: High Protein, Vegetarian
Instructions:
-
Prepare the Dal:
Start by washing the white urad dal thoroughly under cold running water. Place the washed dal in a pressure cooker and add around 4 cups of water along with 1/2 teaspoon of turmeric powder. Pressure cook the dal on medium-high heat for about 1-2 whistles, or until the dal becomes tender and almost mushy. While the dal is cooking, prepare the rest of the ingredients. -
-
Release Pressure and Mash the Dal:
Once the dal is cooked, allow the pressure cooker to naturally release its pressure. Carefully open the lid, and using a masher, ladle, or hand blender, mash the dal to a smooth consistency. Set the mashed dal aside. -
Prepare the Tadka (Tempering):
In a saucepan, heat the ghee (or oil) over medium heat. Once hot, add the mustard seeds. Allow them to crackle. After the mustard seeds have popped, add the cumin seeds and let them sizzle for a few seconds.
Immediately add the asafoetida (hing) and curry leaves, letting the leaves splutter for a couple of seconds to release their aromatic flavor. -
Add Ginger-Garlic Paste and Green Chilies:
To the tempering, add the ginger-garlic paste and the slit green chilies. Sauté for 1-2 minutes until the raw smell of the ginger and garlic disappears. -
Cook Tomatoes and Spices:
Add the chopped tomatoes to the saucepan and cook for about 3-4 minutes, allowing the tomatoes to soften and break down. Sprinkle in the red chili powder and salt to taste, and continue sautéing until the tomatoes turn mushy and well blended with the spices. -
Combine the Mashed Dal:
Once the tomatoes have cooked down, add the mashed urad dal to the pan, stirring well to combine with the tempered spices. Add any additional salt as per your taste preference. Turn the heat to high and bring the dal to a rolling boil. -
Finish and Garnish:
Once the dal has come to a boil, reduce the heat to low. Add a squeeze of fresh lemon juice and chopped coriander leaves. Stir everything together and adjust seasoning if necessary. -
Serve:
Kathiyawadi Adad Dal is best served hot. Pair it with whole wheat palak naan or Gujarati lasaniya batata for a fulfilling meal. Enjoy this comforting and flavorful dish with your favorite Indian bread or rice for a complete dinner experience.
Tips for the Perfect Kathiyawadi Adad Dal:
- Adjust Spice Levels: You can adjust the number of green chilies based on your spice preference. For a milder version, reduce the quantity of chilies or remove their seeds.
- Ghee for Authentic Flavor: Ghee adds a rich, aromatic flavor to the dal, making it more authentic. However, if you’re looking for a lighter version, you can substitute ghee with vegetable oil.
- Consistency of Dal: You can adjust the consistency of the dal by adding more water if it becomes too thick during cooking. Simmer it on low heat for a longer time to allow the flavors to blend perfectly.
- Serve with Rice: This dal can also be enjoyed with steamed rice for a traditional Kathiyawadi-style meal.
This Kathiyawadi Adad Dal recipe delivers a wholesome, protein-packed side dish that brings the bold flavors of Gujarat to your dining table. Whether you serve it with fresh, homemade rotis or a flavorful rice pilaf, this dal is a perfect addition to any meal. Enjoy the warmth of this traditional dish with your loved ones!
