This pressure cooker dry urad dal or sookhi urad dal recipe is for a classic Punjabi dish that you will probably never get outside of someone’s home. Easy, protein-packed vegan punch of deliciousness.
It’s not sexy, it’s not served in restaurants, few non-Punjabis have probably tried it–but it is absolutely delicious.
This was one of my favorite dals to eat as a child, but it’s not easy to make and needs babysitting because you need to get the proportion of water and dal just right to make it dry.
But using your Instant Pot or Pressure cooker to make this Sookhi Urad Dal makes this dish a breeze.
BUT FIRST! A HINDI LESSON
Sookhi means dry. Typically dals are liquid, like thick soups. What makes this dal different is that it’s made to be a dry accompaniment to your chappatis, rotis, naans, etc.
This actually makes it very handy for travel, when you don’t want to be messing with a bunch of sloshing liquid, but still want a little dal protein in your meal.
This recipe is actually perfect for using the Kuhn Rikon pull chop I recommend for the tomatoes and onions. Speeds up prep even more.
TIPS FOR MAKING PRESSURE COOKER SOOKHI URAD DAL SUCCESSFULLY
- Use SPLIT urad dal, not whole. This is a white, small little cute dal. Do not try this with whole urad dal. You’ll have a crunchy mess on your hands
- You will wonder if it has enough water in it. I stood and stared for a long time because I wanted just the right amount of water so as to not have to evaporate the excess and potentially overcook the dal.
- If you just can’t stand it, put an extra 1/4 cup of water just in case.
- Do not shortcut the NPR cycle. The dal continues to cook with a lowered chance of burning while it is releasing pressure naturally.
EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE PRESSURE COOKER SOOKHI URAD DAL RECIPE:
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Cutting Board (my fav one)
- Good set of Kitchen knives
- Pull chop for veggies if you struggle with your hands or just like evenly chopped veggies
Pressure Cooker Vegan Sookhi Urad Dal
Ingredients
For the Dal
- ▢ 1 cup ( 200 g ) Split Urad Dal
- ▢ 1.5 cups ( 187.5 ml ) Water
- ▢ 2 teaspoons ( 2 teaspoons ) Ghee or Oil
- ▢ 1 cup ( 160 g ) Onion
- ▢ 1 cup ( 149 g ) Tomatoes
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1/2 teaspoon ( 1 teaspoon ) Cayenne Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Amchoor
For Finishing
- ▢ 2 tablespoons ( 2 tablespoons ) Lemon Juice
- ▢ 1/4 cup ( 4 g ) chopped cilantro
Instructions
- Add all dal ingredients into your pressure cooker at the same time.
- Cook it on high pressure for 4 minutes and let it release pressure naturally for 10 minutes. Then release all remaining pressure.
- Mix in the lemon juice and taste, adjusting as necessary.
- Garnish with cilantro.
- Serve with flatbreads of your choice, such as naan, roti, lavash, etc.
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This pressure cooker dry urad dal or sookhi urad dal recipe is for a classic Punjabi dish that you will probably never get outside of someone’s home. Easy, protein-packed vegan punch of deliciousness.
It’s not sexy, it’s not served in restaurants, few non-Punjabis have probably tried it–but it is absolutely delicious.
This was one of my favorite dals to eat as a child, but it’s not easy to make and needs babysitting because you need to get the proportion of water and dal just right to make it dry.
But using your Instant Pot or Pressure cooker to make this Sookhi Urad Dal makes this dish a breeze.
BUT FIRST! A HINDI LESSON
Sookhi means dry. Typically dals are liquid, like thick soups. What makes this dal different is that it’s made to be a dry accompaniment to your chappatis, rotis, naans, etc.
This actually makes it very handy for travel, when you don’t want to be messing with a bunch of sloshing liquid, but still want a little dal protein in your meal.
This recipe is actually perfect for using the Kuhn Rikon pull chop I recommend for the tomatoes and onions. Speeds up prep even more.
TIPS FOR MAKING PRESSURE COOKER SOOKHI URAD DAL SUCCESSFULLY
- Use SPLIT urad dal, not whole. This is a white, small little cute dal. Do not try this with whole urad dal. You’ll have a crunchy mess on your hands
- You will wonder if it has enough water in it. I stood and stared for a long time because I wanted just the right amount of water so as to not have to evaporate the excess and potentially overcook the dal.
- If you just can’t stand it, put an extra 1/4 cup of water just in case.
- Do not shortcut the NPR cycle. The dal continues to cook with a lowered chance of burning while it is releasing pressure naturally.
EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE PRESSURE COOKER SOOKHI URAD DAL RECIPE:
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Cutting Board (my fav one)
- Good set of Kitchen knives
- Pull chop for veggies if you struggle with your hands or just like evenly chopped veggies
Pressure Cooker Vegan Sookhi Urad Dal
Ingredients
For the Dal
- ▢ 1 cup ( 200 g ) Split Urad Dal
- ▢ 1.5 cups ( 187.5 ml ) Water
- ▢ 2 teaspoons ( 2 teaspoons ) Ghee or Oil
- ▢ 1 cup ( 160 g ) Onion
- ▢ 1 cup ( 149 g ) Tomatoes
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1/2 teaspoon ( 1 teaspoon ) Cayenne Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Amchoor
For Finishing
- ▢ 2 tablespoons ( 2 tablespoons ) Lemon Juice
- ▢ 1/4 cup ( 4 g ) chopped cilantro
Instructions
- Add all dal ingredients into your pressure cooker at the same time.
- Cook it on high pressure for 4 minutes and let it release pressure naturally for 10 minutes. Then release all remaining pressure.
- Mix in the lemon juice and taste, adjusting as necessary.
- Garnish with cilantro.
- Serve with flatbreads of your choice, such as naan, roti, lavash, etc.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Pressure Cooker Vegan Sookhi Urad Dal
Ingredients
For the Dal
- 1 cup Split Urad Dal
- 1.5 cups Water
- 2 teaspoons Ghee or Oil
- 1 cup Onion
- 1 cup Tomatoes
- 1 teaspoon Turmeric
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Garam Masala
- 1 teaspoon Amchoor
For Finishing
- 2 tablespoons Lemon Juice
- 1/4 cup chopped cilantro
Instructions
- Add all dal ingredients into your pressure cooker at the same time.
- Cook it on high pressure for 4 minutes and let it release pressure naturally for 10 minutes. Then release all remaining pressure.
- Mix in the lemon juice and taste, adjusting as necessary.
- Garnish with cilantro.
- Serve with flatbreads of your choice, such as naan, roti, lavash, etc.
Pressure Cooker Vegan Sookhi Urad Dal https://twosleevers.com/vegan-sookhi-urad-dal/
Savory, toasted Garlic Chutney is quintessentially Indian but can be used for a variety of dishes. This simple to make chutney is very versatile and takes just minutes to put together.
Why You’re Going To Love It
- Fast. A delicious and flavorful addition to any meal that’s ready in under 30 minutes .
- Easy. Toast a few ingredients, grind a few spices, and store.
- Authentic. The flavors of this Garlic Chutney will remind you of your favorite local Indian restaurant.
- Versatile. Use one of the serving suggestions suggested below for a new way to use this recipe every time.
How To Use Dry Garlic Chutney
Chutneys like this one, or the coconut green chutney , mango onion chutney , or meyer lemon chutney form an important part of Indian Meals. A little spicy or toasty, savory flavored chutney is a great way to add flavor to your meal, without having to make an elaborate side dish .
These chutneys are used as relishes, as a small side flavor to complement the main meal . They’re often eaten with a small piece of naan, chappati, or roti.
But as often, they’re mixed in with ghee and eaten with plain rice . So it’s really up to you where you want to add in the flavor.
When I first posted this in the Facebook Two Sleevers Group, it started a lively discussion on all the various things you could use this for. A few ideas that emerged, some of which are traditional, and others of which are innovative and perfect sounding:
- With ghee and rice
- With ghee and chappatis
- Over steamed buttered vegetables
- Mixed in with mayonnaise
- Mixed in with thick yogurt as a dip
- Mixed with butter and spread on bread and toasted like an Indian version of garlic bread
Ingredients You’ll Need
- Sesame Seeds
- Dried Curry Leaves
- Garlic
- Dried Red Chilis
- Kosher Salt
How To Make Garlic Chutney
Making your own spice blends and chutneys can be SO easy and I’m always surprised at how few people actually create their own. Follow these 3 simple steps (and one storage suggestion) below for a tasty and flavorful addition to your next meal:
- Cut peeled garlic cloves and smash flat to allow more of the surface area to roast
- Roast sesame seeds
- Mix all ingredients and grind together using a coffee or spice grinder
- Store in a cool dry place for a week. Does not need to be refrigerated
Substitutions You Can Make
But if you don’t want to get them just yet, I’d suggest you omit them and just use garlic and sesame seeds along with the red chile and the salt. It will still be a very tasty chutney, just different from what I’m making here.
If you like it, you can then consider getting some curry leaves to add a wonderful, savory flavor to this Dry Sesame Garlic Chutney.
How Long Does It Last?
When you’re making this Dry Garlic Chutney, don’t be afraid to make a double batch. When stored in a cool, dry place, it will safely last up to a week–no need to refrigerate!
More Delicious Spice Mixes
- Egyptian Dukkah
- Lebanese 7 Spice
- Cajun Spice Mix
- Sambhar Masala
- Kafta Kabab Spice Mix
- Ras Al Hanout Spice
- Shawarma Spice Mix
- Dry Sesame Garlic Chutney
- Ethiopian Berbere
- Maharash Trian Goda Masala
- Garama Masala
- Punjabi Garam Masala
- Apple Pie Spice
Dry Garlic Chutney | Dry Sesame Garlic Chutney Recipe
Ingredients
- ▢ 2 tablespoons ( 2 tablespoons ) Sesame Seeds
- ▢ 2 tablespoon ( 2 tablespoon ) Dried Curry Leaves
- ▢ 6-8 cloves ( 6 cloves ) Garlic
- ▢ 2 ( 2 ) Dried Red Chilis
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Kosher Salt
Instructions
- Peel garlic and smash cloves with the side of a knife to flatten as much as possible.
- Heat a small cast iron pan and when it’s hot, add in the sesame seeds and stir frequently. At first these seeds will pop but will settle down in a few minutes. You may want to use a splatter screen or plate on top, but be sure to shake the pan so the seeds don’t burn.
- Once the seeds smell toasty and are somewhat brown, about 1-2 minutes, pour them into a plate and let them cool.
- Add in the garlic cloves and toast until somewhat charred but not burned (see picture above).
- Add these to the sesame seeds and let them cool for 5-10 minutes. Do not grind while hot else the steam will make a paste instead of a dry powder.
- Once the garlic has cooled mix together all ingredients in the plate. Working in two batches, grind to a powder in a coffee or spice grinder , shaking the spice grinder to ensure an even grind.
- Store in a covered container in a cool, dry place for up to a week. Does not need to be refrigerated.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
