Maa Sabut Dal / Urd Sabut Dal (Black Gram Dal)
A staple filling soup from the state of Punjab. Great comfort food when you're cold and homesick!
Ingredients
- 2 cups whole black gram (picked, cleaned, and washed through a strainer)
- 2 medium dried red chilies, whole (one, if you have a weak stomach)
- 2 tsp fresh ginger (chopped finely)
- 2 tsp fresh garlic (chopped finely)
- salt (to taste)
- 6-8 cups water
Tadka (Tempering)
- 1 tbsp cooking oil
- ½ cup onion (chopped finely)
- ½ tsp cumin powder
- 1 tbsp garam masala
Garnish
- 1 tbsp fresh coriander (cilantro) (chopped finely)
- 1 tbsp desi ghee or butter
Instructions
Preparation
- Picked, clean, and wash the lentils through a strainer. Let them soak for 30 minutes.
To Cook
- Put all ingredients in a stew pot, cover, and bring to a boil on medium heat.
- Cook the lentils, occasionally stirring, until they are tender and slightly blended, but not mushy. Approximately 45min. If the water evaporates too much, add more hot water. Set aside.
- You can also use a pressure cooker to cut down the cooking time. Just follow the instructions for cooking time for beans. Normally, I undercook the lentils and then continue to boil them to the consistency I like.
Tadka (Tempering)
- Heat oil in sauté pan. Add chopped onions and saute for about 7-8 minutes.
- When the onions are three-quarter brown, add tomatoes and sauté for another 3 minutes.
- Add the cumin and garam masala powders and give them a quick stir.
- Pour the seasoning into the cooked dal. Now put the dal back on the burner, cover, and let it simmer for another 5-10 minutes so it can absorb the tadka.
Garnish
- Garnish with fresh coriander before serving and desi ghee or blobs of butter.
- Goes well with roti, flat breads, or an Indian meal.
Notes
There is a more elaborate version of this dal which is the famous Dal Makhani served at restaurants, parties and celebrations. A recipe that I shall also share.