Traditional Uttarakhand Pahadi Dal

Nutrition values are AI-estimated based on ingredients.

• 1 cup split black urad dal (with skin)
• 2-3 green chilies
• 1-inch piece ginger
• 5-6 cloves garlic
• Large handful fresh cilantro
• 1 teaspoon whole coriander seeds
• 2-3 tablespoons mustard oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 pieces dried red chilies
• 1 small red onion, finely chopped
• 1/2 teaspoon turmeric powder
• 2 tablespoons whole wheat flour
• 2-3 cups hot water
• 1 tablespoon ghee
• Red chili powder (for tempering)
• White rice

1. 1Dry roast about 1 cup of split black urad dal (with skin) in a stainless steel kadai, continuously stirring with a wooden spatula until it starts to brown slightly.
2. 2Transfer the roasted urad dal to a grinder jar and grind for about 60 seconds into a coarse powder, then transfer to a bowl.
3. 3In a marble mortar and pestle, add green chilies, ginger, garlic cloves, a handful of fresh cilantro, and about 1 teaspoon of whole coriander seeds, then pound into a coarse green paste.
4. 4Heat about 2-3 tablespoons of mustard oil in the same kadai, then add 1 teaspoon each of mustard seeds and cumin seeds, along with 2 whole dried red chilies, and allow them to splutter.
5. 5Add 1 small finely chopped red onion to the kadai and sauté until softened and lightly browned.
6. 6Add the prepared green paste to the sautéed onions and fry for about 2-3 minutes, stirring constantly.
7. 7Stir in about 1/2 teaspoon of turmeric powder into the mixture.
8. 8Add the coarse ground urad dal powder and about 2 tablespoons of whole wheat flour, then fry for another 2-3 minutes until it becomes a crumbly, aromatic base.
9. 9Pour around 2-3 cups of hot water into the kadai, stirring to combine.
10. 10Cover the kadai with a lid and allow the dal to simmer for 7-8 minutes.
11. 11Remove the lid and add about 1 tablespoon of ghee to the simmering dal.
12. 12Pour a separate tempering (tadka) of hot oil infused with red chili powder over the dal, creating a sizzling, reddish-orange swirl.
13. 13Give the dal a final stir and serve generously over a mound of fluffy white rice with slices of red onion and green chilies on the side.

These instructions are our analysis of the original video. Watch on YouTube →