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Sookhi Urad daal

Lentils are delicious and nutritious, making them an important staple diet all over the world. Not only are they cheap and shelf-stable, but they are also a great product to keep in your closet in case of emergency.
Most of them are quick and easy to prepare. Unlike other lentil preparations which usually have a stew-like consistency, this lentil dish is dry and is made in all the homes of Punjab.
This recipe uses dhuli urad (Indian name).
It is the white version of the skinless and split black lentils. Although in Punjab (a state in the northern part of the Indian subcontinent) only dhuli urad is made, you can use any peeled lentils for this recipe.


  • 1 cup split, skinless urad daal, washed and
  • soaked in warm water for 2 hours
  • 1/2 cup chopped red onion
  • 1 tsp ginger, finely chopped
  • 2 green chilies, finely chopped
  • 1 tsp cumin
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • 3 tbsp. lemon juice
  • salt to taste
  • 3/4 tsp garam masala
  • 1/4 cup chopped cilantro


  1. Heat oil in a pan. Add cumin seeds and sauté till it changes color.
  2. Once the seeds begin to splutter, add the onions and sauté for 3 to 4 minutes or till they are lightly browned.
  3. Add ginger, turmeric and chili powder, fry for a minute.
  4. Add the drained daal, salt, and 1½ cups water. Bring it to a boil, stir, cover, and reduce heat.
  5. Simmer till daal is fully cooked and water is absorbed.(Make sure the lid is tightly closed because there is very little water, and the steam will cook.. Check if it is cooked. If not then add a tbsp or two of hot water and let it cook with the lid on. Don’t let it overcooked) As the dal dries, it might stick to the bottom of the pan. If that happens, use a spatula to gently scrape the pan. Take care not to mush the daal.
  6. Every grain of daal should be intact in shape but soft to bite.
    Add lemon juice, garam masala, cilantro, and green chilies and mix with a fork (as you fluff the rice).
  7. Transfer the daal into a serving bowl and serve hot with roti, curry, and pickled onion salad.
  8. It’s also good for filling in pita and sandwiches for light lunch.