Bathua urad dal/sagpaita Recipe

Cooking Directions

• STEP 1.Wash and soak the urad dal for 2 hours.
• STEP 2.In a pressure cooker, add the soaked dal, bathua leaves, chopped onions, tomatoes, ginger-garlic paste, and spices.
• STEP 3.Pressure cook for 4-5 whistles or until the dal is cooked and tender.
• STEP 4.Once cooked, mash the dal slightly with a spoon to thicken the consistency.
• STEP 5.In a separate pan, heat ghee or oil and add cumin seeds, dried red chilies, and asafoetida.
• STEP 6.Add this tempering to the cooked dal and mix well.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the consistency of the dal by adding more water if desired.
• For added flavor, you can also add a pinch of garam masala powder.
• If bathua leaves are not available, you can substitute with spinach or fenugreek leaves.

Storage and Serving

• Leftover bathua urad dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal in a pan or microwave before serving.
• Serve the dal hot with steamed rice, jeera rice, or roti.