Urid Dall Chilka/500g


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Product Details

Urid Dall Chilka have black skin covering a creamy white interior and have a rich, earthy flavour.  This is a popular dal in Northern India.  It is often cooked with chana dal or methi leaves or sometimes meat.

Recipe for Urid Dall Chilka Curry


1 cup Urid Dal Chilka, 3 cups water, salt to taste, 1/2 tsp turmeric powder, 2-3 tbsp pre butter ghee, 1 tsp cumin seeds, a large pinch of asafoetida, 2-3 whole red chillies, 1/2 tsp chilli powder, 1 tbsp grated ginger and garlic.


1. Wash Urid Dall Chilka well and soak in water for half an hour.  Drain water off.  Place the urid chilka, 3-4 cups water, salt and turmeric in a pan and bring to boil.  Now simmer briskly until tender soft, not mashed (add more water to get desired consistency).

2. Heat pure butter ghee in a small pan.  Add cumin seeds and asafoetida and let the seeds start to splutter.  Add a little grated ginger and/or garlic to the hot ghee, fry until begin to turn golden brown.  Add whole chillies and chilli powder, stir quickly with a small spoon, add to the cooked dal and cover with a lid.  This will infuse the flavour into the dal and stop the dal from splashing out during tempering.

Optional: You can add chopped coriander leaves to the dall as a garnish.  Dall is ready to serve with naan bread, roti or rice.


Urid Dall Chilka

Net Weight: 500g

Additional information

Weight 0.51 kg


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