Naan Sense Grocery
Urad Chilka Dal with Kasoori Methi and Garlic Basmati
This is a steady, comforting plate for days when the kitchen should smell good without asking too much of you. The split urad chilka dal cooks up creamy while still keeping a little body from its dark skins, and the kasoori methi brings that dry, leafy warmth that settles nicely with ghee and cumin seeds. The aged basmati rice is kept simple with garlic paste so it stays fragrant and clean beside the dal. Everything here is practical: rinse well, simmer patiently, and finish with care. The result is homely food with a soft texture, gentle heat from black pepper powder, and enough richness to feel complete without needing a long list of extras.
What you’ll need
Ingredient links lead to real products in the Naan Sense Grocery store. Availability and prices may change.
- 1 cup split urad chilka dal split urad chilka dalShop Aara Urad Chilka Dal Split 2 Lb
- 2 teaspoons garlic paste garlic pasteShop Laxmi Garlic Paste 8 Oz
- 1 tablespoon kasoori methi kasoori methiShop MDH Kasoori Methi Dried fenugreek Leaves 25 Gm
- 1 teaspoon cumin seeds cumin seedsShop Cumin Seeds – Naan Sense Grocery (30g)
- 1/2 teaspoon black pepper powder black pepper powderShop Aara Black Pepper Powder 100 Gm
- 1 1/2 cups aged basmati rice aged basmati riceShop Laxmi Aged Basmati Rice 10lb
- 3 tablespoons ghee gheeShop Nanak Desi Ghee – 28Oz
- 1 1/2 teaspoons salt, or to taste saltPantry basic
- 6 cups water, divided waterPantry basic
Let’s cook
- Rinse the split urad chilka dal in several changes of water until the water looks clearer, then soak it in 2 cups water for 15 minutes while you prepare the aged basmati rice.
- Rinse the aged basmati rice gently until the water is mostly clear, then drain it well so the grains cook separate instead of heavy.
- For the dal, add the soaked split urad chilka dal with its soaking water, 2 more cups water, and 1 teaspoon salt to a pot. Bring to a boil, skim any foam, then simmer partly covered for 30 to 35 minutes, stirring now and then, until creamy and tender.
- While the dal cooks, warm 1 tablespoon ghee in a second pot. Add 1 teaspoon garlic paste and cook on low for about 30 seconds, just until it smells mellow, not browned.
- Add the drained aged basmati rice to the garlic ghee and stir gently for 1 minute. Add 2 cups water and 1/2 teaspoon salt, bring to a boil, then cover and cook on low for 12 minutes. Turn off the heat and let it rest covered for 10 minutes.
- Warm the remaining 2 tablespoons ghee in a small pan. Add cumin seeds and let them sizzle for a few seconds, then stir in the remaining 1 teaspoon garlic paste and cook briefly until fragrant.
- Crush the kasoori methi between your palms and add it to the ghee along with black pepper powder. Stir for a few seconds, then pour this fragrant mixture into the cooked dal.
- Simmer the dal for 3 to 5 minutes more, adding a little water if you want it looser. Fluff the aged basmati rice gently and serve it warm with the dal.
Keep the garlic paste on low heat so it turns sweet and fragrant instead of sharp.