DHULI CHHILKA DAAL FRY

Urad Daal or black lentil or black gram, as known by different names, is very popular in India and other south Asian countries. It is also known as "Maah ki daal" or more commonly known as kaali daal. It is said to have originated in Indian subcontinent and has been used in various cuisines for ages. Urad daal is the main base for south indian dishes like idli, dosa, uttapam, vada etc. In north India, it is popular for Daal Makhani, bhalle and tadka daal.

Like other pulses, Urad daal too is a rich source of protein. Besides that, this has nutrition of various vitamins, iron, calcium, potassium and many other minerals. It is very healthy and nutritious.

Urad daal is black and is found in whole, split and husk free forms. All the three versions are equally eaten. Even though this is one of the most expensive among all pulses, Urad daal still can be found in most households of Indian subcontinent.

Daal Makhani, made with the whole grain version of the daal, is a very popular restaurant dish and is even served proudly in most wedding feasts across north Indian states of Haryana, Punjab, Uttar Pradesh etc. 

In this recipe we have used the split form of this lentil and have tried to combine the cooking and spices of two different areas of the country. Try this different method, different taste. A very unique way of using lentil with hull and then removing it later manually makes it retain its nutritional value more than the normal skinless lentil which is actually a polished form thus not just the husk, it loses more of its nutrition in the process. Although this process is kind of lost because of the busy life style, it is a must try recipe as it does not take that much time which we may think that it will take in de-husking process. We constantly try to make our recipes in a way where we can make them in most natural way possible so that we get to eat healthy food in this fast food loving world, with lots of flavors and nutrition. The spices also add to the distinctive taste of this dish. Try our recipes and make your everyday cooking more enjoyable and delectable.

Ingredients

for 3-4 persons

• Urad split Daal 2 cups
• Turmeric powder 2 tsp
• Dry whole red chilli 2
• Salt to taste
• Oil as required for tadka
• Asafoetida ½ tsp
• Mustard seeds 1 tsp
• Curry leaves 12-15
• Red Tomatoes chopped 2
• Red chilli paste 2 tsp
• Red chilli powder 1 tsp
• Ginger garlic paste 2 tsp
• Ginger garlic chopped 1 tbsp
• Sambar masala 1 tbsp
• Fenugreek seeds
• Fried onion 3 tbsp

Method

• Soak daal overnight. Remove hul/skin by rubbing with hands.
• Soak fenugreek seeds in little water for 1-2 hours and crush them.
• Drain hull with water. Repeat 2-3 times till most hull washes away.
• Add water, turmeric, salt and oil.
• Cook in cooker without lid or open pan. Just remember that daal should not be overcooked.
• In other pan heat some oil in pan.
• Add whole dry chilli and saute for few seconds. 
• Add asafoetida.
• Add mustard seeds and curry leaves. Roast for few seconds.
• Add tomatoes.
• Cook well till pulpy.
• Add red chilli, ginger, garlic paste.
• Add sambar masala. Cook till oil separates.
• Add cooked daal and salt. Mix well and let simmer for 5-6 minutes.
• In another pan, heat oil. Add soaked and crushed fenugreek seeds.
• Add chopped ginger garlic.
• Add chopped coriander.
• Add red chilli powder
• Add fried onion and saute well
• Add in boiling daal.
• Let simmer on low heat for 5-6 minutes.
• Dhuli Chhilka Daal fry is ready.
• Serve hot with roti/rice.

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