Seasoned Urad Daal

Seasoned Urad Daal aka Sukhi (dry) Daal is a very unusual dal so think outside the box and give it a try. Just another fantastic and tasty way of getting your share of proteins.


Urad Daal – 1 cup
Oil – 2 tbsp
Water – 1.25 cup
Garlic – 2 cloves
Ginger – 1″ pc.
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – to taste
Cumin Seeds – 1/2 tsp
Salt – to taste
Onion – 1/2 medium (finely sliced)
Green Chili – to taste
Lime Juice – for garnish


1. Wash and soak the Urad daal for an hour and keep aside.
2. Pour in 1 tsp of the Oil in a pressure cooker and allow it to heat on medium flame.
3. Meanwhile combine the dry spices (Turmeric, Coriander, Cumin, Red Chili) in a bowl.
4. Add in 2 tbsps of water and mix and keep aside.
5. Once the Oil is hot, add in the Ginger and Garlic and cook for 30 seconds.
6. Add in the spice paste (from step 4) and cook for another 30 seconds.
7. Add in the pre-soaked and drained Urad Daal to the cooker.
8. Add in the water and some salt, mix.
9. Close the cooker and give it 2 whistles and take it off the flame.
10. Meanwhile, heat 1 tbsp of the Oil in a pan on medium heat.
11. Add in the sliced Onions and cook till they turn golden brown.
12. Take them out and set them aside on a paper-towel. Allow them to crisp (do not cover).
13. In the same pan, add in the balance of the Oil.
14. Put in the Cumin Seeds and allow them to splutter and then add in the Green Chili.
15. Give it a 10 second roast and turn off the flame.
16. Check on the pressure cooker and make sure it is safe to open.
17. The Daal should be soft and the water absorbed by the Daal.
18. Heat Cumin & Green Chilies again and add the Daal to the pan.
19. Mix well till it is hot all the way through.
20. Serve and garnish with lime juice, Fried Onions and Cilantro.

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0 thoughts on “Seasoned Urad Daal

  1. Hi Hetal
    I am enjoying your web site so much! I have gone out and purchased a pressure cooker.
    My pressure cooker does not whistle it has a safety valve release instead.
    My question is, how long is two whistles? I don’t want to overcook the dal.
    thank you so much for your help and wonderful site

    1. Hi ljshee,

      We get this question a lot but unfortunately, neither of us has a safety valve cooker…all of them whistle! The best thing to do is experiment (with smaller portions so you don’t waste much). As a guideline, you can use 1 minute (after full pressure is attained) per 1 whistle and go up from there.

  2. I made this daal and it was so good, do you have some other recipes using this daal? I really enjoy your website, thanks for sharing.

  3. hello ladies!!

    tried tis out.. jst came out perfect.. thanks for d wonderful recipe..

    actually my mom use to make tis with moong dal.. it was same in d texture like urs…
    my mom wil jst explain it to me over d phone.. but i neva get it rite..
    can u plz help me, if i make tis with moong dal, how much water shld i use n how long should i soak it.. n how many whistles in d pressure cooker??


    deepal.. 🙂

  4. Hello ladies, you are doing a great service by your website, but could you please let us have a dish using. green bananas, potatoes, egg plant and also dhow us how different seeds can be sprouted. Also it will be a good idea if you couldshow the nutrition values of the things you make.

    There are other valuable vegetables like Long Snake Gourd, Spinaches of different varieties, and especially indian yam. These wonderful things do not figure in your cuisine at all; I wonder why

    Great as your presentation is they yet do not cover the entire range of the things I mentioned. Like many others I am tired of watching the same things again and again. Please give some help. Many thanks.

    1. Many pressure cookers make a loud whistling sound to let the pressure escape. The whistle sounds for just a second or so and then turns off until another minute or so. It is a way of timing your cooking.

  5. Dear god!

    You could use a bamboo spoon, instead of that noisy steel, and then silicone(some new found material which will be rendered toxic and a carcinogen in the next decade or so, when appropriate tests are available).

    Remember: A good cook knows the best ingredients and the best utensils.

  6. Onions are purely personal preference, I use Red and have been doing that for years while Hetal has always used yellow. Either way, you are fine and can substitute one for the other.

    Just a tip: the brighter the vegetable, the better it is for you.

  7. Hi Alisha,

    Any daal (or beans) can be cooked without a pressure cooker, but it takes a lot longer. Of course, some daals like mung and urad cook faster than toor or channa. Also, the split variety will cook faster than the whole variety. This recipe, since it is a “dry” daal, might be difficult to cook without a pressure cooker. In a pot, you need to have lots of water or the daal will stick to the bottom of your pan. You will get some form of this recipe, but it might not be exactly as we’ve shown it.

  8. Hy Hetal,
    I am your masa. My regards to Anuja. I am very happy to learn that you have a web site. This is very nice. I learned today about this from your mom. This is very nice and you have very good site about indian cooking. I will always take pride about your web site and share that with my friends. Keep up the good work. I wish you and Anuja have great success.
    Your masa
    Bhopin desai

  9. It is a dry daal…I usually serve it with another gravy dish and with chapatis. Some of the gravy dishes it goes well are Aloo-Muttar, Egg-Curry, Chicken Curry, Dahiwale Aloo…just to name a few.

  10. Hi,

    Nice one…B4 trying it, I would like to know if it can be had as a side dish with either rice or chapathi..or if its something like that we can have it by itself i mean similar to salad…

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