Urad Ki Dhuli Dal

4.50 from 4 votes

Dhuli urad ki dal is mostly cooked in north Indian homes. Simply cooked with salt, red chili and turmeric powder, tempered with sliced onion, whole red chilli and heeng and some crushed cloves & freshly crushed black cardamom, which gives it a nice aroma. Dhuli urad dal is served with plain chapati or hath ki pani wali chapati along with aloo ki sabji and lal mirch ka achar.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Served AsDinner, Lunch
Servings 4


  • 2 cup Split white gram/ Dhuli urad ki dal
  • Salt
  • 2 tablespoon Finely chopped onion/ pyaz
  • 2 no Black cardamom/ Badi ilaichi
  • 4 no Cloves/ lavang
  • 1 teaspoon Cumin seeds/ Jeera
  • 4 no Whole red chili/ lal sookhi mirch
  • 1 tablespoon Turmeric powder/ Haldi powder
  • 1 tablespoon Red chili powder/ Lal mirch powder
  • 3 tablespoon clarified butter/ deshi ghee
  • 1 tablespoon sliced onion/ Patli kati pyaz
  • 1 tablespoon Heeng


  • Wash and soak the dal for 5 minutes. Once the dal is soaked, add 3 glass water and boil. After the first boil, remove the dirt and add turmeric, salt, red chili powder, sliced onion then cover and cook the dal for 10 minutes.
  • Meanwhile crush the cloves and black cardamom. Now heat the ghee in a pan and add cumin seeds as they splutter, then add chopped onion and fry till golden. Add broken red chili and turn off the heat, then add crushed clove and cardamom, put the tad


Do not over cook the dal.

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4.50 from 4 votes

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Hem Lata Srivastava
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