Garhwali Urad Dal
Veg
Whole black gram (sabut urad) cooked without the dry roasting of chainsoo — soaked and slow-cooked until just soft, tempered in ghee with asafoetida, dried red chilli, and dried ginger. This is the simpler, everyday version of Garhwali black gram dal, distinct from both chainsoo (which involves roasting) and the creamy dal makhani of the plains (which uses butter and cream). Eaten at every meal in Garhwali hill homes where protein options are limited to pulses.
Cuisines
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | urad dal (split black gram) |
| 3 cups | water |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 tablespoons | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| — | salt to taste |
| 1 handful | fresh coriander leaves, chopped |
Instructions
- 1 Wash the urad dal thoroughly under running water and soak it in water for about 30 minutes.
- 2 Drain the soaked dal and set aside.
- 3 Heat ghee in a pressure cooker over medium heat.
- 4 Add cumin seeds and let them splutter.
- 5 Add chopped onions and sauté until they turn golden brown.
- 6 Add garlic and ginger, and sauté for another minute until the raw aroma disappears.
- 7 Stir in turmeric powder, red chili powder, and coriander powder.
- 8 Add the soaked urad dal and mix well with the spices.
- 9 Pour in 3 cups of water and add salt to taste.
- 10 Close the lid of the pressure cooker and cook for 3-4 whistles or until the dal is soft and cooked.
- 11 Once the pressure releases, open the lid and add garam masala.
- 12 Simmer for another 5 minutes to let the flavors meld together.
- 13 Garnish with fresh coriander leaves before serving.
Tips
For a smokier flavor, you can add a piece of smoked charcoal to the dal while it simmers, removing it before serving.