Suki Mahn Daal is a lentil dish made from split urad lentils. This is a great dish to try, especially for vegetarians looking for more protein rich meal options. Split urad lentils can be found in all Indian grocery stores. We also have them available for sale on our website. 1 cup split urad lentils without skin or washed 1 tbsp oil 1 tbsp Jaswant’s Kitchen Tadka Masala ½ tsp salt 1 wadhi (crushed - optional see note below) ¼ cup cilantro (chopped) ¼ tsp Jaswant’s Kitchen Garam Masala (if not using wadhi) Carefully check lentils for impurities or foreign substances (small stones etc). Wash in cold water and drain. Soak in 2 cups of water for 30 minutes. Heat a saucepan on medium high heat. Add oil and fry crushed wadhi until fragrant and golden about 1 minute. Add Jaswant’s Kitchen Tadka Masala. Cook for about 30 seconds. Drain the water from the lentils and keep aside. Add lentils to the pan and fry for 2-3 minutes. Add salt and remaining strained water. When water starts boiling, cover and lower heat to simmer. Cook for 10-15 minutes until the lentils have soaked up all the water like rice. Lentils should be soft to touch but still keep their shape. If lentils are cooked but still watery, cook uncovered to evaporate any remaining liquid. All the lentil grains should appear to be separate. If you are not using the crushed wadhi, then add Jaswant’s Kitchen Garam Masala at the end prior to serving. Garnish with cilantro and serve with chapatti and salad. Tip: This dish is typically served with a small dollop of butter. Note: A wadhi is small ball of dried spices that is traditionally used in Punjab for certain dishes to enhance flavours. You can buy this item at any Indian grocery store. Makes 4-6 servings Prep Time: 30 min Cook Time: 25 - 30 min
