khatta urad dal recipe | healthy Gujarati khatta urad dal | zero oil dal recipe |

by Tarla Dalal

Khatta Urad Dal ( Zero Oil Urad Dal Recipe)

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Khatta Urad Dal Video View a video of this recipe here...

खट्टी उड़द दाल की रेसिपी | खट्टा उड़द दाल | उड़द की दाल | खट्टा उड़द दाल बनाने की विधि - हिन्दी में पढ़ें (Khatta Urad Dal ( Zero Oil Urad Dal Recipe) in Hindi)

Added to 109 cookbooks This recipe has been viewed 97322 times

khatta urad dal recipe | healthy Gujarati khatta urad dal | zero oil dal recipe | with 20 amazing images.

khatta urad dal is a tangy and flavorful dish made from black gram (urad dal) that can be prepared without oil, making it a healthier option for those looking for lighter meals and for diabetics and weight loss.

A lip-smacking preparation of wholesome khatta urad dal, perked up with calcium-rich curds and pungent ginger, garlic pastes.

Although it makes use of minimal ingredients, the khatta urad dal has a distinct, tongue-tickling flavour that you are sure to relish.

The highlight of khatta urad dal, as the name suggests, is its sourness, so make sure the curds are sour enough.

Serve the khatta urad dal piping hot because cooked urad has a tendency to clump up when left to cool for too long.

Add loads of fresh, finely-chopped coriander as it imparts a wonderfully peppy tinge to this sumptuous and protein boosting zero oil dal.

Pair the khatta urad dal with steamed rice or whole wheat roti.

This dish is not only delicious but also rich in protein, fiber, Folic acid , phosphorus, calcium and Vitamin B1, making it a wholesome meal option.

Pro tips for khatta urad dal. 1. Sour curds add a tangy and refreshing flavor to the dal, balancing the richness of the lentils. Curd is known for its digestive properties. It can help to soothe the stomach and aid in digestion. 2. 1 cup of cooked urad dal gives 69.30% of your daily requirement of folic acid. The folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells.

Enjoy khatta urad dal recipe | healthy Gujarati khatta urad dal | zero oil dal recipe | with step by step photos.

Add your private note

Khatta Urad Dal ( Zero Oil Urad Dal Recipe) recipe - How to make Khatta Urad Dal ( Zero Oil Urad Dal Recipe)

Khatta Urad Dal (Zero Oil Recipe) Video by Tarla Dalal

Khatta Urad Dal ( Zero Oil Urad Dal Recipe) recipe with step by step photos

like khatta urad dal recipe

like khatta urad dal recipe | healthy Gujarati khatta urad dal | zero oil dal recipe | then see other zero oil dal recipes and some recipes we love.
- suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal |

what is khatta urad dal made of ?

what is khatta urad dal made of ? See below image of list of ingredients for khatta urad dal.

soaking urad dal

To make khatta urad dal recipe | healthy Gujarati khatta urad dal | zero oil dal recipe | we need 1 cup urad dal (split black lentils). Clean, wash and soak the urad dal in enough water in a bowl for 15 minutes. 1 cup of cooked urad dal gives 69.30% of your daily requirement of folic acid. The folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells. Being rich in Phosphorus it works with Calcium to build our bones. It is also high in fibre and good for heart, good for lowering cholesterol and good for diabetes. See here for 10 super benefits of urad dal.
Drain well using a strainer.
Soaked and drained urad dal.

sour low fat curds

sour low fat curds also known as khatta dahi. left over low-fat curd can be turned sour by keeping it out of refrigerator for 4 to 5 hours or you can buy readymade low-fat curds and keep it out in a warm place for 4 to 5 hours to sour. Once the curd becomes sour, store it in the refrigerator as keeping it outside will make it sourer to the point of becoming unpalatable.

making khatta urad dal

In a pressure cooker put the soaked and drained urad dal. 1 cup of cooked urad dal gives 69.30% of your daily requirement of folic acid. The folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells.
Add 1½ cups of water.
Mix well.
Pressure cook for 3 whistles.

Allow the steam to escape before opening the lid.
Add 1/2 cup whisked sour low-fat curds (dahi). Sour curds add a tangy and refreshing flavor to the dal, balancing the richness of the lentils. Curd is known for its digestive properties. It can help to soothe the stomach and aid in digestion.
Add 1½ cups of water.
Add 1/2 tsp garlic (lehsun) paste. Garlic has a strong, pungent flavor that adds depth and complexity to the dal. Garlic releases a fragrant aroma when cooked, enhancing the overall appeal of the dal.
Add 1 tsp green chilli paste. Chili paste adds a spicy kick and a burst of flavor to the dal.

Add 1/2 tsp turmeric powder (haldi). Turmeric imparts a beautiful golden-yellow color to the dal, making it visually appealing.
Add salt to taste.
Mix well.
Bring to boil and cook on a slow flame for 10 minutes, while stirring occasionally.
Add 2 tbsp chopped coriander (dhania). Coriander leaves have a fresh, citrusy flavor that complements the earthy taste of urad dal.

Serve khatta urad dal | healthy Gujarati khatta urad dal | zero oil dal recipe | hot.

pro tips for khatta urad dal

Sour low fat curds also known as khatta dahi. left over low-fat curd can be turned sour by keeping it out of refrigerator for 4 to 5 hours or you can buy readymade low-fat curds and keep it out in a warm place for 4 to 5 hours to sour. Once the curd becomes sour, store it in the refrigerator as keeping it outside will make it sourer to the point of becoming unpalatable.
In a pressure cooker put the soaked and drained urad dal. 1 cup of cooked urad dal gives 69.30% of your daily requirement of folic acid. The folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells.
Add 1/2 cup whisked sour low-fat curds (dahi). Sour curds add a tangy and refreshing flavor to the dal, balancing the richness of the lentils. Curd is known for its digestive properties. It can help to soothe the stomach and aid in digestion.

benefits of khatta urad dal

Khatta Urad Dal is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
1. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, toor dal , sesame seeds ). 35% of RDA.
2. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curds), nuts ( almonds, peanuts, walnuts) , seeds, jowar, bajra, moong, matki, oats, ragi, whole wheat flour etc. 35% of RDA.
3. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like curds, paneer, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 25% of RDA.
4. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables (green peas , carrot, bitter gourd ), dals ( chana dal, urad dal , toovar dal) moong, oats, matki, whole grains . 25% of RDA.
5. Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts ( almonds, peanuts, walnuts) and ragi. Required from kids to adults. 20% of RDA.
6. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, sesame seeds, Garden cress seeds (halim), capsicum, whole wheat flour , chana dal, moong, walnuts, masoor dal, brown rice , jowar, bajra. 20% of RDA.
7. Zinc : Zinc is involved in collagen synthesis and this helps repair skin and helps build immunity. See our zinc rich Indian foods and recipes like pumpkin seeds, nuts, whole grains like jowar, bajra, barley. Pulses like moong, rajma, chick peas. Dals like Urad Dal, Chana Dal, Toovar Dal, Masoor Dal etc. However the grains and pulses have phytates in them which hinder zinc absorption. Hence nuts are a better source of zinc in vegan diets. 16% of RDA.