Authentic Kumaoni Bade ki Dal with Phulka
Experience the rustic flavours of the Himalayas with this comforting black lentil preparation, seasoned with native hill spices. Served hot alongside soft whole wheat phulkas for a wholesome, hearty meal.
55min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Wash and soak the black urad dal in water for at least 4 hours.
2
Drain the soaked dal and transfer it to a pressure cooker with 3 cups of water, turmeric, and salt.
3
Pressure cook for 5 to 6 whistles on medium heat until the dal is soft and well-cooked.
4
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then let it cool marginally.
5
Add cumin seeds and asafoetida to the warm oil, allowing them to splutter.
6
Add the ginger-garlic paste and sauté until the raw aroma disappears.
7
Stir in the chopped tomatoes, coriander powder, and red chili powder, cooking until the oil separates from the masala.
8
Pour the cooked dal into the tempering, mix thoroughly, and simmer on low heat for 10 minutes to absorb the flavours.
9
Garnish with freshly chopped coriander leaves and serve hot with freshly made phulkas.
Ingredients
1 cup black urad dal (whole)
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 tablespoon ginger-garlic paste
2 medium tomatoes, finely chopped
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
3 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.