Bhuni Urad/Roasted Skinned Black gram


It is a Punjabi cuisine. My Punjabi colleagues used to say, when there is no vegetable in the fridge, they go for this preparation.  But whether vegetables are there or not, one can always have this dish in lunch or dinner or in lunch box with roti, paratha.


  1. Urad Daal /skinned pigeon eye lentil – 1 cup
  2. Water -1 cup
  3. Chopped Onion= 1/4th cup
  4. Grated Ginger – 1 tspn
  5. Grated Garlic – 1 tspn
  6. Coriander Powder – 1 tspn
  7. Cumin powder – ½ tspn
  8. Grounded (Kuti) red chili powder- 1 tspn
  9. Turmeric Powder – 1 tspn
  10. Cumin seed – ½ tspn
  11. Whole red chili – 1
  12. Garam masala powder – ½ tspn
  13. Amchoor/Dry mango powder- 1 tspn
  14. Fresh tomato puree – 3 tblspn
  15. Oil – 3 tblspn
  16. Chopped Coriander leaves for garnishing


 Soak the daal for at least 2-3 hrs. Strain the water.

 In a pan(preferably non stick) pour 1 cup water. Add soaked daal and ½ tspn salt. Cook it covered in low flame till the daal    is soft but firm. It will take at least 20-25 mins or more depending upon the quality of daal. Check in between the water should not dry completely,  otherwise the daal may stick to the pan and burn. It should be cooked and moist with little water. See in picture.

Transfer the daal in a bowl and clean the pan completely in water and wipe it with kitchen towel. Otherwise you can take a fresh pan for next steps.

Pour oil in the pan. Heat it and add whole red chili and cumin seeds. Wait till it splatter, add onion and stir fry it till lightly translucent. Add garlic, fry for another 1 min.

Add Ginger, coriander, cumin and turmeric powder.  Fry the masalas for 1 min. Add tomato.

Fry till the oil seperates.Add the daal, stir nicely and let the moisture dries up. Cook in low flame.  Check the salt level.

Add, red chili powder, garam  masala and required salt. Sprinkle little water so that the masalas are cooked and gets mixed up nicely with daal. You may cook it covered for ½ min.


Daal is read to serve. Sprinkle amchur powder. Transfer in serving bowl. Garnish with chopped  coriander and lemon slice.

We had it with tandoori roti freshyl baked at home.

Goes well with Naan,Roti or paratha.



4 Comments Add yours

  1. doelsengupta says:

    Love these recipes Mami. Thanks for sharing.

    Liked by 1 person

    1. Thank u so much Doel.


  2. Megala says:

    Never used urad dal for making dal! Like to try this!!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s