Introduction – About this Recipe

Masala Split White Lentils AKA Urad Dal is one of those comfort foods that are quick and easy to make. On the top of my head, I can think of at least 15 different kinds of dal found in an Indian home. Split White Lentils or Urad Dal is one of the most underrated I have come across. The ease of cooking & the simplicity of flavor are what got me hooked on to this daal. Its silky smooth texture and earthy flavor pair very well with basic Indian Spices. On cold winter nights, a couple of bowls of this Dal will warm you up well and will help you get that cozy good night’s sleep. Let’s begin!

Equipment’s:

• Pressure Cooker

Ingredients:

Pre Prep Procedure:

1. Rinse the Dal 3 times with water. After that soak them in water for 15 mins.
2. After 15 mins, transfer the soaked dal to a pressure cooker and add 2 cups water.
3. Let it cook for 5 whistles on medium to low flame and then switch off the flame.

Step By Step Procedure:

1. In a small vessel, boil 1 cup of water on a low flame.
2. Once Boiled, add Cumin(Jeera), Garlic Paste, Salt, Turmeric Powder(Haldi), Kashmiri Red Chilly Powder, Coriander-Cumin Powder(Dhania-Jeera).
3. Let all spices cook for around 10-15mins.
4. Once cooked, switch off the flame and add it to the boiled urad dal and stir it well.
5. Add 2 cups water and let it cook for 15 mins. Keep stirring at small intervals.
6. After 15 mins, switch off the flame. There you go it is ready. Enjoy!

Serving & Plating:

Masala Split White Lentils AKA Urad Dal is served hot and fresh in a deep bowl with a dollop of ghee and garnished with some chopped coriander.

Accompaniments:

Masala Split White Lentils AKA Urad Dal goes very well with Dry Garlic Chutney, Bajra Rotla, Onions, and Pickle. Clarified Butter(Ghee) is preferred in the tempering as it elevates the flavor of the dal by leaps and bounds. Some like to have this dal with plain white rice or some prefer Indian Bread like Bhakri or Phulka Roti.

Key Pointers:

• Make sure to keep stirring the dal at regular intervals to prevent the dal from clumping and sticking to the vessel.
• I use Kashmiri Red Chilly Powder, which is not that hot but gives good color to the food.
• PRO TIP – After serving mix some Dry Garlic Chutney and a teaspoon of ghee to the hot dal & stir it well. One spoon is enough to get you hooked on to this dal for life.

Storing:

Leftovers can easily be refrigerated for about 4-5 days in any container with a lid(To avoid caking and drying of the dal). It need not be an airtight container. I usually prefer a microwave-safe container (for easy reheating).

Reheating:

Thaw for 10-15 mins or till the dal reaches room temperature. Once thawed, microwave for 2-3 mins with lid. If you don’t have a microwave, you can reheat it in a saucepan or wok.

Nutrition Facts:

Resources:

Split White Lentils

Dal

Also Try Matki Curry

and Dudhi Khichdi / Bottle Gourd Khichdi