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Adad ni dal recipe | urad dal recipe | garlic chutney recipe | kathiyawadi village style adad ni dal

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dal / Curry, Main Course
Cuisine Indian
Servings 5 servings


For pressure cook dal

  • 1 cup urad dal
  • 2 cup water
  • Salt to taste
  • 1 tsp oil

For adad ni dal

  • 4 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Pinch of hing
  • Some curry leaves
  • 2 dry red chilli
  • 3 cloves
  • 1 inch cinnemon
  • 1 bay leaf
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • ½ cup chopped green garlic white and green part
  • ½ cup or 1 medium size chopped tomatoes
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 cup hot water or as required to adjust consistency
  • ½ tsp garam masala
  • 1 tbsp lemon juice
  • 1 tsp jaggery
  • Some coriander leaves

For garlic chutney

  • 10-12 garlic cloves
  • ½ tsp cumin seeds
  • 1 tbsp red chilli powder
  • 1 tsp coriander powder
  • 3 tbsp oil
  • 1 tsp ginger paste
  • 1 chopped green chilli
  • ½ cup water
  • Salt to taste
  • 1 tbsp lemon juice
  • 1 tsp sugar


Pressure cooking the dal

  • Wash the urad dal with water till water runs clear.
  • Take washed dal in the pressure cooker. Add 2 cup of water, salt and oil. .
  • On medium flame pressure cook for 5 whistles or till the urad dal is cooked.
  • Let the pressure go down by itself, then open the lid.
  • Mash cooked dal slightly with spoon.

Making dhaba style adad ni dal recipe

  • in a pan, add oil, mustard seeds, cumin seeds, hing and some curry leaves. sauté it.
  • then add dry red chilli, cinnemon, cloves and bay leaf. Sauté it.
  • now add ginger paste, green chilli paste and finely chopped green garlic white and green part. Saute till it raw smell goes away.
  • Add chopped tomatoes and salt. sauté it.
  • Now lower the flame and add turmeric powder, red chilli powder, coriander powder and some water. sauté masala till oil separate from its sides.
  • Then add boiled dal and mix well.
  • Now add 1 cup hot water and mix well. Adjust the water quantity as per your liking dal consistency.
  • Cover and let it come to a simmer on low flame for 7-10 mintes. Do stir in between
  • Then Add garam masala, lemon juice and jaggery. Mix well.
  • Turn off the stove and add chopped cilantro. Mix well.
  • Serve dal, add garlic chutney and mix well. Garnish with ghee and serve with bajri na rotla.

Making garlic chutney.

  • in mortal-pestal, add 10-12 garlic cloves, ¼ tsp cumin seeds, 1 tsp coriander powder and 1 tbsp red chilli powder. Crush it coarsely. Kathiyawadi garlic paste is ready.
  • in a pan, add oil, ginger paste and chopped green chilli. Sauté it.
  • add garlic chutney and sauté till oil separate from its sides.
  • Now add water and salt. mix well and cook chutney on low flame.
  • Then add lemon juice and sugar. mix well.
  • Garlic chutney is ready. serve with dal.


  • water quantity should be double while pressure cook dal.
  • pressure cook dal on medium flame, do not cook it on high flame.
  • mash cooked dal slightly, do not make it smooth.
  • sauté dry spices into oil gives nice flavor to dal.
  • addition of hot water helps to retain flavor and color of dal.
  • simmer dal minimum 8-10 minutes on low flame makes it flavorful.