Categories
Protein rich food

(168) Udad dal( White split Black Gram)

Ingredients

  • ½ cup Split Udad dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. grated ginger.
  • 2 washed kokam or 1 tsp. lemon juice.
  • Tempering Ingredients (Vaghar).
  • 1 tbsp. Oil.
  • 1 tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 2 finely chopped green chillies.
  • 8-10 Curry leaves
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Wash Udad dal thoroughly 2-3 times .
  2. Add water , salt and cook upto 2 whistles.
  3. In pressure cooker arrange Udad dal vessel at bottom and on top of it keep small vessel contains kokam with 3 tbsp. water.
  4. Remove dal pan from cooker when pressure releases.
  5. Add remaining ingredients and cook in medium flame. Stir continuously otherwise udad dal will stick at the bottom of the pan.
  6. After 2-3 boils pour vaghar.
  7. Heat oil in tempering vessel. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, chillies, Curry leaves and Coriander leaves. Soute for 10-15 seconds and pour it in Udad dal.
  8. Boil dal for 4-5 minutes . Stir continuously.
  9. Taste the dish before serving. Serve hot with Bajra roti or Jowar roti.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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