Urdachi Dal or Urad Dal is a simple ,Rusctic yet a Wholesome,flavorful curry from Khandesh. It is served with Bhakris made with milets like Jowar, Bajra. I am personally biased towards Bajra , for its unique earthy taste and its ability to soak up all the flavors without losing its own character.
In local villages in Khandesh and Nshik where most cooking is done on "Chul" or a clay wood fired stove , you will see this dal bubbling in big pots, while the cooks pat together hot bhakris and roast them on a simple iron skillet. Once roasted on both sides,they are kept inclined near the stove to puff up with the heat from the Chul or Clay stove. Urdachi Dal and Bhakri is a wholesome meal by itself. The smokiness of the bhakri , the spicyness of the masalas and the smoothness of the urad dal is an unimaginable culinary delight.
This recipe is much domesticated for our Urban Indian Kitchens. But the flavors are the same though sans some of tht earthy smokiness that comes from a humble farmers Kitchen.
Wash the Urad and Chana dal thoroughly and put them in a pressure cooker with 1.5 cups water,1 tsp salt,1/2 tsp Turemeric powder. Cook on low heat for upto 2-3 whistles.
For the ground Masala, Heat 1 tbsp oil in a pan, add sliced onions,ginger, garlic and fry on high heat till the onions are charred brown. Switch off the heat and add the grated dry coconut and mix. Cool and grind to a smooth paste using some water.
in a kadhai, heat remaining 2 tbsp oil. Add mustard and cumin seeds and splitter them. Add hing.
Add the ground paste and fry on medium heat till oil seperates.
Add turmeric powder,Chilli powder and kala masala and mix. Add a splash of water to prevent the masala paste from burning.
Add the cooked urad and chana Dal along with the water into the kadhai and mix well. Add salt.
Add 1.5 cups warm water to adjust consistency of the dal and let the dal simer on low heat for 10-15 mins, stirring in between to prevent sticking at the bottom.
At this stage the oil starts floating on top of the dal while the smooth dal simmers gently. Add chopped coriander leaves and switch off the heat.
Serve the Urdachi Dal with Hot Bajra Bhakris and Raw onions.
Hi! I am Sonali, mom to a teenager and a homemaker. I love to cook, read and travel (and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.
Currently working as a host and Chef for "Ruchkar Mejwani"
And do check my YouTube channel "Cookwithsonaliraut'
Both of which have helped me to connect and interact with a lot of amazing people.
Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Nostalgia has its way with emotions... when a parent look at their children growing into young adults,its an emotional feeling to think about the childhood, about the journey that brought both the parent and the child at the present That shaped us into what we are....