Spricy Urad Dal ~ Dahi Toya.

“Spricy Urad Dal ~ Dahi Toya” … Spilt Black Gram (Dhuli Dal) ~ Curd (Yogurt) Saar is a toya that is my hubby’s favorite … There are many ways in which this aromatic dal can be prepared ... This one is garlic flavored and with a yummy tadka … Goes well with hot rice and some masala bhaji as accompaniment … Yummilicious .....

Urad Dal / Split Black Gram / Dhuli Daal is a dal by and large used for preparing dosa, deep fried vadas etc. It is also used in making spiced masala powders. Dal is extensively prepared using whole / split urad dal in the northern parts of India. In the southern parts we usually prefer Tuvar Dal or Moong dal. Somehow my hubby loves this dal which his mother used to prepare and keeps telling me to prepare the same. There is no written recipe by my MIL as she had already left for her heavenly abode during our marriage so I go by what he tries to describe. I end up making variations each time and every time he likes the dal but says try some other method next time. Well, there are many more methods that can be tried while this one when he tasted got thumbs up sign. Easy and flavorful and for a change I loved the dal too. I will not run into much details and will add the simple recipe straight away. 

** Ingredients : 

Urad Dal / Split Black Gram / Dhuli Dal (Without Skin) : 1 cup 

Curds / Dahi / Yogurt : ½ cup thick sour curds. 

Green Chillies : 7-8 (+/- as per individual choice but do add in more than what we add for normal dal) 

Garlic : 8-10 

Coriander Leaves / Dhania / Kothimbir : ½ cup finely chopped 

Salt to taste 

** For Tempering : 

Ghee / Toop : 1 tablespoon 

Mustard Seeds / Rai / Sasam : 1 tsp 

Jeera / Cumin Seeds : 1 tsp 

Curry Leaves / Kadipatta / Karbev : 8-10 fresh one’s 

Red chilly : one large or 2 small 

** Wash the urad dal in plenty of water and soak in water for 15 minutes. Drain off the water and add the dal into the pressure cooker pan along with 2 cups of water. If the water level stands more than an inch of the laid urad dal, reduce the quantity. Pressure cook the dal on medium heat for one whistle and then lower the heat and cook for about 5 mins, raise the heat to medium and cook for another 3-4 whistles. Remove and keep aside for the cooker to cool down completely till you are able to open the lid. 

** Note : Do not add too much water or else the water will get off the valve from pressure cooker and mess up the stove. Also the urad dal should be cooked to a very mushy consistency and it does take time. When you open the lid, if not done, add in some water if needed and pressure cook it again to 2 whistles. It will be done. 

** Churn the dal adding another 2 cups of water to a very smooth consistency. There should be no dal pieces left as it is unpleasant if it comes into mouth while eating. The blending should be smooth, you can use a electric hand blender for this purpose, like I do. Check the consistency and add more water only if necessary. 

** Coarsely grind the green chillies and garlic in a mixer grinder or chopper. Add it to the dal along with salt to taste and bring to a boil on medium heat. Do not keep the heat high and do not leave the dal unattended as it has a tendency to get stuck to the bottom. So keep stirring in between for the same. Now addin the finely chopped coriander leaves and mix well. Bring one final boil to the curry and lower the heat to minimum. 

** Beat the curd smoot and add to the cooked urad dal and mix well. Do not cook on high heat as curds do curdle sometime. Also do not overcook once you add in the curds. Just heat it and then remove from fire and keep it aside covered. 

** For Tempering : Heat ghee (always use ghee for seasoning this dal), when hot add in the mustard seeds, when they begin to splutter add in the cumin seeds fry for a second and add in the curry leaves and the red chilly. Fry all for a few seconds and add pour it over the urad dal-dahi toya. Keep the toya covered aside for the tempering flavors to seep in for 15-20 minutes.

“Spricy Urad Dal ~ Dahi Toya” is done and ready to be served. This dal goes very well with rice or mildly spiced pulav too but remember to serve it hot as otherwise it looses taste. I served it rice, salad, brinjal-tomato bhaji, papad and cauliflower-methi leaves bhutti (a konkani saraswat delicacy). I will be posting the same thali in the blog, do check on if you want to try out those dishes also. They complement each other very well and is a good combo meal. 

** You can use the search option for "Dal / Saar" where you will get many more dishes prepared many dal or tomatoes etc. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. 

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".