Urid lentil dal is a traditional dish from the Indian subcontinent. It consists of lentils and dal, i.e. lentil beans, which are cooked in a spicy sauce. Pakistani urid lentil dal is a very popular dish also in India and Bangladesh and is eaten by both Hindus and Muslims.
What is urid lentil dal?
Urid lentil dal is a dish made with urid lentils and masala. The lentils are cooked in a spicy sauce (masala). Urid lentil dal is a very popular dish in India, Pakistan and Bangladesh and is eaten by both Hindus and Muslims.
How is urid lentil dal served?
Urid lentil dal can be served warm or cold. It is usually served with rice or chapati, but it can also be served with naan or other flatbread. Urid lentil dal can also be served as an accompaniment to other dishes.
If you like Pakistani Urid Lentil Dal, you may also like these dishes:
- Indian Ghungi Chaat
- Simply make vegan kimchi yourself
- Zucchini and carrot fritters quick, crispy and delicious
- Homemade falafel recipe
- Sweet Potato – Power Food Combination
- vegan gimbap- the Korean sushi
Pakistani urid lentil dal
Equipment
Ingredients Â
- 300 g Urid lentil
- 2 tomatoes
- 1 Onion
- 4-5 clove of garlic
- fresh ginger* about the size of a thumb
- 5 tbsp. neutral vegetable oil
- ½ tsp. red chili pepper
- 1½ tsp. ground coriander*
- 2½ tsp. Cumin*
- ½ tsp. turmeric powder*
- 1 tsp. salt
Topping:
- butter (vegan) to serve
- small Bunch of coriander
- green chili
InstructionsÂ
- Wash Urid lentils several times and soak and soak for about 1 hour before cooking.
- Peel the onions and garlic and chop both finely.
- Peel and finely grate or chop the ginger.
- Dice tomatoes small.
- Heat the vegetable oil in a saucepan and add the onions, garlic and ginger. Fry everything until they start to brown.
- Now add the tomatoes, all the spices (except the salt) and sauté, stirring constantly to cook the tomatoes. When the mixture thickens like a paste and starts releasing the oil around the edges, move on to the next step.
- Preparing the masala (as the tomato mixture is called) can take up to 15 minutes. You may also need to add a few splashes of water if the tomatoes don't break down easily.
- Once the masala is prepared, drain the urid lentils and add to the saucepan with 500ml water. Bring everything to a boil, then cover and cook on low for about 20-25 minutes or until lentils are tender.
- Stir occasionally and add a little water if necessary. If you have too much water in it, simply let it boil down with the lid open.
- The daal is ready when the lentils are soft and the consistency is creamy. Now season with salt to your taste.
- Rinse the coriander, shake dry and roughly chop.
- Deseed and finely chop the green chilli.
- Top with chopped coriander, chilli and a tablespoon of butter (also vegan) and serve with a side dish of your choice.
Nutrition
Pin this vegan urid lentil dal on Pinterest to cook later
Urid lentil dal is a very popular dish in India, Pakistan and Bangladesh and is eaten by both Hindus and Muslims. The dish consists of lentils and dal, i.e. lentil beans, which are cooked in a spicy sauce. The exact ingredients of the sauce vary by region and family, but it typically includes tomatoes, onions, garlic, ginger, turmeric, chili, and garam masala. Urid lentil dal can be served hot or cold and is usually served with rice or chapati, but it can also be served with naan or other flatbread.
