Wednesday, December 17, 2008

Adad ni Daal

I recently learnt this daal from my MIL.

Adad Ni Daal


1 cup white urad daal

2 cups water

1 tsp ginger paste

2 green chilies, chopped

1 tsp coriander-cumin seed powder

1/4 tsp asafoetida

salt to taste


1 tsp ghee/clarified butter

2 tsp oil

1/2 tsp cumin seeds/jeera

1 small onion, minced

1 tsp garlic, minced

1/2 tsp garam masala

1/2 tsp kasoori methi, crushed

1/2 tsp turmeric powder

1/4 tsp chili powder


1. Pressure cook urad daal adding double amount of water. Set aside.

2. Pour the cooked daal in a saucepan. Add about 2 cups water. Bring to boil.

3. Add ginger paste, green chilies, asafoetida, coriander-cumin powder.

4. Add salt. Let it simmer for 12 minutes on a low flame.

5. Add oil and ghee in another saucepan. Add cumin seeds, garlic, onion, garam masala, turmeric powder, kasoori methi. Saute till onion is golden brown. Now add chili powder. Stir for 2 seconds.

6. Pour the sizzling oil in the daal. Cover and switch off the gas.

7. Serve hot with chokha nu rotlo/rice flatbread. (recipe coming soon!)

Note -

1. Traditionally, in the villages of South Gujarat, this daal is served in a katori/watki/wati/remekin drizzled with raw peanut oil.

2. This daal is generally eaten during winter.

3. Do not add chili powder along with the rest of tempering ingredients, else chili powder will burn. Add it last, only after onion is cooked.

4. This daal gets thicker as time passes. If you want to add water, boil the daal again.


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