Punjabi style urad dal is a delicious, gluten-free semi-dry dal recipe. A thick, luscious skinless urad dal tempered with ghee and fried onions is what this dal recipe is all about. Serve it with paratha or chapati for a wholesome Punjabi style lunch.
About Urad Dal…
You need skinless white urad dal (split urad dal without skin) or dhuli urad dal for making this Punjabi sookhi dal.
Urad Dal is rich in fibre, good for bone health, and has tons of other health benefits.
What is the difference between sabut urad, dhuli urad and chilka urad dal?
Whole urad dal or the sabut urad is also known as black urad dal. The husk is attached to the grain and this is the dal used for making famous Dal Makhani. The split urad or the chilka urad is black and white in color. It has a removable husk attached to the grain. After soaking the lentil this husk is easily removable. The white urad or the dhuli urad is pale white in color and has no husk attached to the grain.
Do you need to soak urad dal?
Whole urad dal or the split urad dal needs to be soaked for at least 4 – 5 hours in water. Urad dal takes a longer time to get cooked in a pressure cooker. Hence, soaking helps in reducing the cooking time.
Punjabi Style Sookhi Urad Dal
Punjabi Sookhi Urad Dal Recipe is easy to make and delicious everyday dal to serve with chapati or paratha.
Sookhi Urad Dal is a virtual treat as well with perfectly golden fried onions embellished on top. The bowl full of vibrant dal with a surface of golden glaze is inviting enough to dig into the lunch.
It is a unique, gluten-free, wholesome urad dal recipe which will surely make you fall in love with the humble dhuli urad.
Lunch is a serious affair in any Punjabi household. The menu for lunch is planned on the breakfast table while hogging on the stuff parathas. The moment the first meal of the day is wrapped up pots and ladles are set in motion for lunch.
Punjabi Sookhi Urad Dal is one of our lunchtime favorites. This one is the mother-in-law’s specialty.
The day Sukhi Urad Dal is prepared the lunch table is lined with coriander chutney, piping hot ghee, and plenty of chopped coriander, little add-ons to pep up the flavors and presentation of the urad dal.
The air surrounding the dining table is surely luring and full of unsaid excitement, jittery fingers are visibly eager to dive into sookhi urad dal along with piping hot puffed up phulkas.
How to make vegan urad dal?
To make vegan urad dal, skip adding ghee in the tadka or tempering. Use vegan oil such as coconut oil for making the tadka for the dal.
More Urad Dal Recipes For You:
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Punjabi Urad Dal Recipe
- Heavy Bottom Kadhai
- 1 Cup skinless urad dal (dhuli urad)
- 1 teaspoon turmeric powder
- 1 teaspoon dry mango powder (amchur)
- 1 teaspoon red chili powder
- 1/4 teaspoon asafoetida (hing)
- 1 teaspoon ginger garlic paste
- 1 green chili, chopped
- 1/2 teaspoon garam masala see recipe here
- Salt to taste
Ingredients For Tadka (Tempering):
- 1/4 Cup ghee
- 1 Cup sliced onion
- To prepare the Punjabi urad dal, first clean, rinse and soak the urad dal in enough water for 1 – 2 hour.
- Next in a pressure cooker add soaked urad dal along with 2 Cups of water.
- Add salt, red chili powder, turmeric powder, green chili, ginger garlic paste, asafetida, mango powder, and garam masala. Stir to combine.
- Pressure cook the dal over medium heat for 2 – 3 whistle or till dal is just cooked through and not mushy. Turn off the heat. Let the steam release naturally from the pressure cooker.
- Open the lid of pressure cooker and check dal for doneness. If yet not fully cooked through let it simmer without lid over low heat for few more minutes.
- Once you are ready to serve the dal, transfer Sookhi Urad Dal to a serving bowl.
- Heat ghee in a frying pan over medium heat. Fry the onion till deep golden in color.
- Add the fried onion over the dal. Garnish with chopped coriander leaves.
- Serve Sookhi Urad Dal warm with chapati for lunch.