Sookhi Urad dal is Punjabi style dry dal preparation that is cooked with Skinless Urad dal with spices and a typical Punjabi tadka or tempering. As the name Sookhi Urad dal suggests, Unlike other Punjabi Dal dishes this Urad dal is cooked dry ( sookhi means dry).
Urad dal or skinless black gram dal is cooked with lot of spices because otherwise this may taste little towards bland side. So a good tadka / tempering goes long way in making this flavourful dry dal that looks more like a dry sabzi than a regular dal which looks like curry.
Normally split skinless Urad dal is used for cooking Sookhi Urad dal but I have used 24 Mantra organic whole skinless dal as it holds the texture better than split Urad dal you can use 24 Mantra organic split urad dal too. Also all the Organic spices and Peanut oil from 24 Mantra organic is used.
Some of you have asked me about looking at the quantity used of spices and oil, does it makes the difference in terms of taste or health factor of the dish. Yes! definitely it does. Every little thing that you put inside your body matters. And do you know sometimes the spices you use (especially the coloured ones) have lots of chemicals in them, so Yes even small quantities matter. Organic spices from 24 Mantra Organic are grown strictly according to organic standards, with no harmful chemicals and pesticides, so even the small quantities matter as far as making difference in health factor counts. Taste I can vouch for it! that the taste is much better 🙂
So you must all join the movement and make a shift to the organic way of life in 2017. To know more visit the Organic Mantras page and check out the complete initiative. Also stay connected by following the Facebook and Instagram Account.
This dal is nutritious and great source of soluble fiber and proteins if you are looking to add vegetarian protein options in your diet. I cook the dal with water salt and hing in pressure cooker and then after that add tadka on top and cook it little more so that it absorbs the flavours of tadka. While pressure cooking you just have to take care of cooking time because soothe Urad dal is always cooked al-dante unlike other liquid dal preparations.
I always serve it with Missi roti / paratha which makes it even better in taste and nutrition. But this time I did something different too. I had some leftover so in the next morning I topped my toast with dal and a sprinkle of sev… it was sooo good !
That’s why I always say keep experimenting with food, worst thing that can happen is it will taste crass …but on the other side you may end up discovering something which can be your best discovery.
While this Sookhi Urad dal ka toast might not be my best discovery, but this certainly is going to stay in my favourite list. Do try this because it may find a place in your favourite dish list too.
If you like to try out some of other traditional Punjabi Dal Recipes you can check out this Dhaba Style Dal Fry , Punjabi Moong Dal Tadka , Langar wali Dal , Sabut Masoor dal  there are lots and lots of other Dal recipes and dishes made with Dal/lentils which you might like to try in Dal / Lentil recipe section.
If you cook this recipe or find it helpful, please do share it on facebook, twitter or pin it on Pinterest this may help others too and keeps me motivated to write more.
| Servings |
4
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- 250 g urad dal I Used 24 Mantra Organic Dal
- 1 cup water
- Salt to taste
- 1/4 tsp turmeric powder
- pinch of asafetida hing
- For Tadka!
- 2 tbsp ghee
- 1/2 tsp cumin seeds
- 2-3 green chilli chopped
- 75 g Onion finely chopped
- 200 g tomato finely chopped
- 1/2 tsp Red chilli powder or to taste
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1-2 tbsp lemon juice
- 2-3 leaves Tbsp corianderchopped
- Salt to taste
Ingredients
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- 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.
My name is Rekha Kakkar and I am a professional food photographer and Food consultant based in New Delhi India. 
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