Khatta Urad Dal ( Zero Oil Urad Dal Recipe)

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A lip-smacking preparation of wholesome urad dal, perked up with calcium-rich curds and pungent ginger, garlic pastes.

Although it makes use of minimal ingredients, the Khatta Urad Dal has a distinct, tongue-tickling flavour that you are sure to relish.

The highlight of this recipe, as the name suggests, is its sourness, so make sure the curds are sour enough.

Serve the Khatta Urad Dal piping hot because cooked urad has a tendency to clump up when left to cool for too long.

Add loads of fresh, finely-chopped coriander as it imparts a wonderfully peppy tinge to this sumptuous and protein boosting dal.

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Khatta Urad Dal ( Zero Oil Urad Dal Recipe) recipe - How to make Khatta Urad Dal ( Zero Oil Urad Dal Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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  1. Clean, wash and soak the urad dal in enough water in a bowl for 15 minutes. Drain well.
  2. Combine the urad dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid.
  4. Add the curds, 1½ cups of water, garlic paste, green chilli paste, salt and turmeric powder and mix well.
  5. Bring to boil and cook on a slow flame for 10 minutes, while stirring occasionally.
  6. Add the coriander and mix well.
  7. Serve hot.

Handy tip:

  1. This dal tends to thicken if kept for too long. So, if you have made it in advance, add little water to it and re-heat it before serving.

Nutrient values per serving
Energy 140 kcal
Protein 10.0 gm
Carbohydrate 23.8 gm
Invisible Fat 1.6 gm
Fibre 4.5 gm
Calcium 98.4 mg
Iron 1.5 mg

RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook

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Khatta Urad Dal (zero Oil Recipe)
 on 01 Oct 15 01:46 PM

I tried this recipe because it has very few ingredients and is easy to make... I made and as an accompaniment to this dal and all my family including my daughter loved it...
Khatta Urad Dal
 on 07 Aug 15 09:21 AM

The first feel of the recipe was it will be too simple, but it turned out to be full of flavours with the use of minimal ingredients. The urad dal is not cooked till mushy here which gives it a very good mouth feel. I served it with bhakhris.