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