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A creamy and flavorful Punjabi lentil dish made with split black gram. This hearty dal is perfectly tempered with onions, tomatoes, and aromatic spices, making it a comforting and delicious meal.
For 4 servings
Prepare the Dal
Pressure Cook the Dal
Prepare the Tempering (Tadka)
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A creamy and flavorful Punjabi lentil dish made with split black gram. This hearty dal is perfectly tempered with onions, tomatoes, and aromatic spices, making it a comforting and delicious meal.
This punjabi recipe takes 45 minutes to prepare and yields 4 servings. At 268.13 calories per serving with 13.65g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Substitute ghee with a neutral vegetable oil or coconut oil to make the dish completely plant-based.
Add a pinch of smoked paprika or use the dhungar method (infusing with charcoal smoke) for a smoky, rustic flavor characteristic of roadside eateries (dhabas).
Add finely chopped vegetables like carrots, spinach, or fenugreek leaves (methi) to the tadka along with the tomatoes for added nutrition and flavor.
For an extra rich and creamy dal, stir in 1-2 tablespoons of fresh cream or full-fat coconut milk at the end of cooking.
Urad dal is a powerhouse of plant-based protein, which is essential for muscle repair, building tissues, and overall body function.
The high fiber content in urad dal aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut. It also contributes to a feeling of fullness, which can help with weight management.
This dal is rich in iron, a crucial mineral for producing hemoglobin and preventing anemia. It helps boost energy levels and combat fatigue.
Urad dal contains important minerals like magnesium, iron, phosphorus, and calcium, all of which play a vital role in maintaining bone mineral density and overall bone health.
Yes, Urad Dal Fry is very healthy. Urad dal is an excellent source of plant-based protein, dietary fiber, iron, and folic acid. The spices used, like turmeric and cumin, also have anti-inflammatory properties. It's a nutritious and wholesome dish.
A single serving of Urad Dal Fry (approximately 1 cup or 275g) contains around 300-350 calories. The exact count can vary based on the amount of ghee or oil used.
Absolutely. You can cook the soaked dal in a deep pot or saucepan. It will take longer, about 45-60 minutes, for the dal to become soft and mushy. Ensure you add enough water and stir occasionally to prevent it from sticking.
The creaminess of urad dal comes from proper soaking and cooking. If your dal isn't creamy, it might be because it was not soaked long enough or it was undercooked. After cooking, whisking it gently also helps break down the lentils and create a smoother texture.
Yes, it's very easy to make this recipe vegan. Simply replace the ghee with a neutral-flavored vegetable oil, such as sunflower or canola oil. The rest of the ingredients are already plant-based.
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. The dal will thicken upon cooling, so you may need to add a little hot water while reheating it on the stovetop or in the microwave.