Hyderabadi white urad dal (Maash ki dal)

This is a dish I remember from my childhood and love. It is not well-known in Hyderabad and is slowly being forgotten. The dish is simple, nutritious, and filling, and it is comfort food.

The dal should be cooked to perfection, overcooked, and it turns mushy, undercooked and inedible. The dal should have a light bite and be cooked through. The dressing in lime juice adds a lovely tartness, and the garnish of fried onions, green chillies and cilantro complete the flavour profile. Serve it as a side with a robust curry.

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Ingredients:

3/4 cup whole-skinned black gram dal (urad dal)

2 tablespoons ghee

3 cups water

1 teaspoon salt

Juice of 1-2 limes

Cilantro to garnish

Green chillies to garnish

2 tablespoons oil

1 large onion, sliced

Soak the dal in water for a minimum of 6 hours; overnight is better. Drain and wash the dal well. 

Heat the ghee in a pot. Add the dal and fry until the dal in light golden. You want a lightly coated and nutty flavour to the dal. 

Add the water and salt and bring to a simmer. Cook until the water is completely dry and the dal is thoroughly cooked but retains some bite. Add the lime juice and toss well—taste for salt and tartness.

While the dal is cooking, heat the oil in a frying pan and sauté the onions on low heat until golden. Drain on paper towels. 

Serve at room temperature, garnished with fried onions, green chillies and cilantro.