Dhuli urad dal
धुली उड़द दालماش کی دال
dhulī uṛad dāl
Split, skinned white urad.
Its job: The dal.
Science-backed recipe
From the MedRise Food Science kitchenPublished
Sookhi Urad Dal: Dry, Fluffy, Every Grain Separate
Also called Sukhi Dhuli Urad Dal · Dry Urad Dal · सूखी उड़द दाल · سوکھی ماش کی دال
Split white urad dal cooked just until tender, each grain separate, and finished with a sizzling ghee tadka of cumin, ginger and green chili.
From the MedRise Food Science kitchenPublished - Active
- 30 min
- Soak
- 1 hour
- Total
- 1 hr 30 min
- Serves
- 4
Why this recipe works
- ✓Every grain separateJust enough water, no stirring.
- ✓Ghee tadkaCumin, ginger, chili and onion.
- ✓High proteinUrad is one of the most protein-rich dals.
- ✓QuickReady in about 30 minutes after soaking.
What is sookhi urad dal?
Sookhi (dry) urad dal is split, skinned white urad dal cooked with just enough water that the grains stay whole and separate, then topped with a ghee tadka. In Pakistan it’s mash ki daal, often finished the same way.
Meet the ingredients
The main ingredients, with their English, Hindi and Urdu names.
Ginger
अदरकادرک
adrak
Julienned.
Its job: Fresh heat.
Ghee
घीگھی
ghī
Clarified butter.
Its job: The tadka.
Grow it yourself: Green chilies, Cilantro (dhania), Ginger
The lab notes
The science behind every step
Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.
Lab note01
Soak, then measure water
Soak the dal, then cook it with only about ¾ cup water per cup.
Soaked dal has already absorbed much of the water it needs. Limiting the cooking water means it softens without the starch dissolving into a mushy, porridge-like dal.
Lab note02
Don’t stir
Leave the dal alone while it cooks, and fluff it gently with a fork.
Urad is starchy and turns gluey when stirred; gentle handling keeps the grains whole.
How to make it, at a glance
- SoakRinse the dal well and soak for 1 hour. Drain thoroughly.
- Pressure cookAdd the dal, ¾ cup water, salt and turmeric to the Instant Pot. Lock the lid and pressure cook on High for 2 minutes. Natural release 5 minutes, then quick release.
- FluffFluff gently with a fork; the grains should be tender but separate. If they’re still firm, cover and rest 5 minutes.
- TadkaHeat the ghee in a small pan, add the cumin for 20 seconds, then the onion until golden, then the ginger and green chilies for 30 seconds. Off the heat, stir in the chili powder.
- ServePour the tadka over the dal, sprinkle with garam masala, lemon juice and cilantro, and serve with roti.
Exact amounts and timings are in the recipe card below.
Questions, answered
Why is my sookhi dal mushy?
Too much water or stirring. Measure the water and fluff gently.
What is urad dal in English?
Split black gram; dhuli means the skin has been removed, so the dal is white.
About MedRise Food Science
Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.
Recipe card
Sookhi Urad Dal
Punjabi sookhi urad dal: split white urad dal cooked until tender but separate, topped with a ghee tadka of cumin, ginger, green chili and onion. With the food science of keeping every grain separate.
Prep10 minSoak1 hourCook20 minTotal1 hr 30 minServes4 servings
Ingredients
Dal
Tadka
Instructions (Instant Pot)
- SoakRinse the dal well and soak for 1 hour. Drain thoroughly.
- Pressure cookAdd the dal, ¾ cup water, salt and turmeric to the Instant Pot. Lock the lid and pressure cook on High for 2 minutes. Natural release 5 minutes, then quick release.
- FluffFluff gently with a fork; the grains should be tender but separate. If they’re still firm, cover and rest 5 minutes.
- TadkaHeat the ghee in a small pan, add the cumin for 20 seconds, then the onion until golden, then the ginger and green chilies for 30 seconds. Off the heat, stir in the chili powder.
- ServePour the tadka over the dal, sprinkle with garam masala, lemon juice and cilantro, and serve with roti.
Stovetop method
Use a wide pan with a lid.
- CookBring the soaked dal, 1¼ cups water, salt and turmeric to a boil, cover and cook on low 12–15 minutes without stirring, until tender and the water is absorbed.
Notes
- Storage
- Refrigerate up to 3 days; sprinkle with water before reheating.
Equipment
- Instant Pot (6 qt)
- Small tadka pan