Procedure

  • Wash the urad dal and soak it for 30-25 minutes.
  • Pressure cook the dal with salt, asafetida, turmeric powder and 1 cup of water for 2 whistles.
  • If you don’t want to use pressure cooker you may have to cook the dal in 1.5 cups of water for little longer, till dal is cooked al dante.
  • By the time steam/pressure is released naturally you can prepare Tadka/tempering.
  • For making tempering heat ghee/oil in the big pan, add cumin seeds. Once cumin starts to splutter add green chili, ginger.
  • Cook for few seconds and add finely chopped onion. Cook for 2-3 minutes on medium heat till onion start to turn light pink.
  • Then add chopped tomatoes and cook till tomatoes are pulpy. Now add red chili powder, coriander powder, garam masala powder and cook everything together for 2-3 minutes on medium heat.
  • Now add cooked dal to the pan, if some water is left, cook the dal for few more minutes in the uncovered pan to allow the water to dry up.
  • Top it with green coriander leaves and squeeze lime over it.
  • Serve the sookhi dal with Chapati Paratha or any flat bread.