Adad ni dal with spicy garlic chutney is easy to make kathiyawadi village food with all the basic ingredients from your kitchen. Urad dal are rich in nutrients, specially proteins and provide a whole meal that keeps you full. It is a simple gujarati dal recipe in which garlic chutney is added, giving the spicy flavor to it. It is served with bajri na rotla at the time lunch or dinner. This winter season do make this wonderful village style food and enjoy its mouth watering taste along with friends and family!
The key to making tasty kathiyawadi adad ni dal at home are
- Firstly, pressure cook dal on medium flame, so it is properly cooked and become soft and mashy.
- Dal is slightly thicker and typically served withย bajri na rotla. you can also serve it with rice, but you may have to make it slightly thin.
- Garlic chutney gives spicy taste to dal, amount of chutney depending on your spice level.
- Once dal is rested it may get thick as it cools down. you may have to add water and bring it consistency before reheating it.
- lastly, adad ni daltastes great when slow-cooked.
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Adad ni dal recipe | urad dal recipe | garlic chutney recipe | kathiyawadi village style adad ni dal
Ingredients
For pressure cook dal
- 1 cup urad dal
- 2 cup water
- Salt to taste
- 1 tsp oil
For adad ni dal
- 4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- Some curry leaves
- 2 dry red chilli
- 3 cloves
- 1 inch cinnemon
- 1 bay leaf
- 1 tsp ginger paste
- 1 tsp green chilli paste
- ยฝ cup chopped green garlic - white and green part
- ยฝ cup or 1 medium size chopped tomatoes
- ยฝ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 cup hot water or as required to adjust consistency
- ยฝ tsp garam masala
- 1 tbsp lemon juice
- 1 tsp jaggery
- Some coriander leaves
For garlic chutney
- 10-12 garlic cloves
- ยฝ tsp cumin seeds
- 1 tbsp red chilli powder
- 1 tsp coriander powder
- 3 tbsp oil
- 1 tsp ginger paste
- 1 chopped green chilli
- ยฝ cup water
- Salt to taste
- 1 tbsp lemon juice
- 1 tsp sugar
Instructions
Pressure cooking the dal
- Wash the urad dal with water till water runs clear.
- Take washed dal in the pressure cooker. Add 2 cup of water, salt and oil. .
- On medium flame pressure cook for 5 whistles or till the urad dal is cooked.
- Let the pressure go down by itself, then open the lid.
- Mash cooked dal slightly with spoon.
Making dhaba style adad ni dal recipe
- in a pan, add oil, mustard seeds, cumin seeds, hing and some curry leaves. sautรฉ it.
- then add dry red chilli, cinnemon, cloves and bay leaf. Sautรฉ it.
- now add ginger paste, green chilli paste and finely chopped green garlic white and green part. Saute till it raw smell goes away.
- Add chopped tomatoes and salt. sautรฉ it.
- Now lower the flame and add turmeric powder, red chilli powder, coriander powder and some water. sautรฉ masala till oil separate from its sides.
- Then add boiled dal and mix well.
- Now add 1 cup hot water and mix well. Adjust the water quantity as per your liking dal consistency.
- Cover and let it come to a simmer on low flame for 7-10 mintes. Do stir in between
- Then Add garam masala, lemon juice and jaggery. Mix well.
- Turn off the stove and add chopped cilantro. Mix well.
- Serve dal, add garlic chutney and mix well. Garnish with ghee and serve with bajri na rotla.
Making garlic chutney.
- in mortal-pestal, add 10-12 garlic cloves, ยผ tsp cumin seeds, 1 tsp coriander powder and 1 tbsp red chilli powder. Crush it coarsely. Kathiyawadi garlic paste is ready.
- in a pan, add oil, ginger paste and chopped green chilli. Sautรฉ it.
- add garlic chutney and sautรฉ till oil separate from its sides.
- Now add water and salt. mix well and cook chutney on low flame.
- Then add lemon juice and sugar. mix well.
- Garlic chutney is ready. serve with dal.
Notes
- water quantity should be double while pressure cook dal.
- pressure cook dal on medium flame, do not cook it on high flame.
- mash cooked dal slightly, do not make it smooth.
- sautรฉ dry spices into oil gives nice flavor to dal.
- addition of hot water helps to retain flavor and color of dal.
- simmer dal minimum 8-10 minutes on low flame makes it flavorful.
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