urad chane ki dal
Urad chane ki dal is also known as maa-chole ki dal in Punjabi. It’s a delicious combination and you can use either skinless, split urad dal or split urad dal with husk. Urad chana dal is also a dhaba special dal and they also serve it with the same Punjabi tadka (tempering).
Recipe of urad chane ki dal
3/4 cup dhuli urad dal (split black gram)
1/2 cup chana dal (split Bengal gram)
2 tomatoes- chopped
1 medium onion- chopped
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
2 tsp ginger-garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp ghee (clarified butter)
Salt to taste
1/2 tsp garam masala
1. Wash and soak urad dal and chana dal for 1 hour. Drain. Place both dal along with enough water, salt and red chilli and turmeric powders in a pressure cooker. Pressure cook till tender.
2. Mash dal with the back of a ladle (karchhi).
3. Heat ghee in a pan and add cumin seeds. When they change color, add hing.
4. Add onion and fry till light brown. Add ginger-garlic paste and fry for 1 minute.
5. Add tomatoes and cook till oil begins to separate.
6. Add this tempering or tadka to the boiled dal and mix. Add garam masala and give 1 boil to dal, then let it simmer it on low heat for 5 minutes, covered. Serve hot urad chane ki dal garnished with coriander leaves.
Sukhi urad dal
Sukhi urad dal is also known as Amritsari dal as this dal is very popular in Punjab. This dal is so delicious that my husband Rahul licks the bowl to the last crumb.
Recipe of sukhi urad dal
1 cup dhuli urad (split, skinless black gram)
1 onion- long slices
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1 tbsp + 1 tsp ghee (clarified butter)
1/2 tsp cumin seeds
1/4 tsp garam masala
1.25 cups of water
1. Wash and soak urad dal for 1 hour. Drain.
2. Heat 1 tbsp ghee in a pressure cooker and add cumin seeds. When they change color, add urad dal. Add salt and all the spices. Stir fry on a low heat for 1 minute.
3. Add 1.25 cup water and pressure cook to 2 whistles. Turn off heat.
4. Heat 1 tsp ghee in a small pan and fry onion till light brown. Add over cooked dal. Mix gently. Serve hot.
dahi bhalla
Dahi bhalla is a popular chaat item in India which is available at many street vendors. In South India, it is known as dahi vada. Dahi bhalle is made at most North Indian parties and wedding buffets. Dahi bhalle is black gram balls or dumplings in spiced yogurt with Indian sauces poured over it.
Recipe of dahi bhalla or dahi vada
1 1/2 cup dhuli urad dal (split black gram skinless)
6-7 cups dahi (curds/ yogurt) - chilled
1 tsp roasted cumin powder
1 tsp red chilli powder
Sweet tamarind (imli) chutney- to taste
1 tbsp raisins (kishmish)
A pinch of hing (asafoetida) - dissolved in 1 tsp water
1/2 tsp salt
Black salt (kala namak) - to taste
Fresh coriander leaves
Oil to deep fry
1. Soak urad dal overnight, drain. Grind to a coarse paste by adding minimum amount of water. Add 1/2 tsp salt, 1/2 tsp red chilli powder, raisins and hing to this paste. Beat well to incorporate air in the batter so that bhallas are fluffy.
2. Heat oil in a kadhai. When the oil is sufficiently hot, turn the heat to medium. Bhallas are fried on a medium heat. If you fry them on a high heat, they will remain uncooked at the center. Drop tablespoons of batter by a tablespoon or wet hands into the hot oil. Fry till vadas are golden brown. Drain on an absorbent paper. These are now called vadas or bhallas.
3. Take water (at room temperature) in a bowl and soak bhallas in it for 4-5 minutes. Squeeze vadas gently to drain out excess water.
4. Whisk curd adding black salt or ordinary salt. Whisk till smooth.
5. Place bhallas on a flat dish and cover them with curd. Pour sweet tamarind chutney on them and sprinkle 1/2 tsp red chilli powder and roasted cumin powder. Serve chilled.
dahi bhalle
