Shahi Urad Dal Recipe finds its origins in Mughlai cuisine, characterized by the usage of rich dry fruits, aromatics, and fat to create some exquisitely sinful but tantalizingly delicious gravies. If you are fond of these rich Mughlai dishes and want to try something vegetarian and wholesome, then bookmark this urad dal recipe! It is a kind of dal recipe that is befitting for the royal dinner parties or the special occasion in the family.
Urad Dal Recipe…
Preparing Dal: Split black lentils (chilka urad dal) are soaked overnight. The next morning, the soaked lentils are scrubbed between fingers to remove the dark outer covering from the dal. The same dal can be used to make pahadi bada or khichdi. Then the trusty Indian pressure cooker takes its place over the gas stove, in which the lentils along with other dairy accompaniments are slow-cooked. The trick to letting any dal cook perfectly is to let steam escape naturally on its own, before opening the pressure cooker. Use the back of a spoon to mash the dal for that thick, saucy consistency. Preparing Tempering (Tadka): The tadka for the urad dal is prepared while the pressure cooker simmers away, by letting onions and tomatoes sweat it out in a pan. Then, the tadka and dal come together in one sizzling, bubbling plat du jour called Shahi Dal. You can use coconut oil or the butter for tempering the dal, but ghee takes this urad dal to the next level. A lot of dairy, pure ghee and nuts are added to this dish to get that super creamy, thick and indulgent texture.
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 even in a pressure cooker. Hence, soaking helps in reducing the cooking time. In the case of split urad dal, soaking softens the husk, and it can be easily removed by gently rubbing the grains in between fingers.
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.
How to make vegan urad dal?
This Shahi Urad Dal Recipe can be easily transformed into a vegan deliciousness. All you need to substitute two ingredients in the recipe:
Serving Suggestion:
Serve Shahi Urad Dal with lauki kofta curry, pomegranate raita, and chapati for a gratifying Indian thali meal (also read: 10 Indian Thali Meal Ideas)
More Indian Dal Recipes For You:
Dal Makhani Moradabadi Moong Dal Chaat Punjabi Sookhi Urad Dal Healthy Palak Chana Dal Panchmel Dal Arhar Dal Fry For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram for all the daily updates.
