Today, we’re making a special, rustic, and incredibly flavorful dish from Maharashtra called Urad Daliche Ghute. If you’ve never heard of it, ‘Ghute’ (pronounced ghoo-tay) is a traditional spicy curry made from urad dal (split black gram). It’s a popular recipe in regions like Satara, known for its bold and zesty flavours.
Unlike your everyday dal, this Urad Daliche Ghute recipe involves roasting the lentils, which gives them a beautiful, nutty aroma. This is then combined with a coarse, freshly-ground paste of green chillies, garlic, and dry coconut. It’s a wonderfully warming and hearty dish, perfect for a comforting meal. Don’t be intimidated; this recipe is surprisingly simple and perfect for beginners!
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Ingredients List:
- For the Dal:
- 3/4 cup Urad Dal (Split Black Gram)
- 1-2 tbsp Oil
- 1 tsp Mustard Seeds (Mohri)
- 1 tsp Cumin Seeds (Jire)
- A pinch of Asafoetida (Hing)
- 10-12 Curry Leaves (Kadipatta)
- 1/2 tsp Turmeric Powder (Halad)
- Salt to taste
- Water (Warm water preferred)
- Fresh Coriander for garnish
- For the Coarse Paste (Vaatan):
- 6-7 Green Chillies (or to your spice level), dry roasted
- 1/4 cup Dry Coconut (Sukha Khobra), dry roasted
- 15-20 Garlic Cloves (Lasun)
- 1/2 inch Ginger (Aal)
- 1 tsp Cumin Seeds (Jire)
- A handful of Fresh Coriander (Kothimbir)
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Step-by-Step Instructions:
- Roast the Dal: On a medium flame, dry roast the urad dal in a pan or tawa. Stir continuously for 2-3 minutes until it becomes fragrant and gets a very light golden colour. Don’t let it burn.
- Cook the Dal: Wash the roasted dal thoroughly. Transfer it to a pressure cooker, add enough water, and cook for 4 whistles.
- Prepare the Paste: While the dal cooks, add all the ingredients for the paste (roasted chillies, roasted dry coconut, garlic, ginger, cumin, and fresh coriander) to a mixer jar. Grind them into a coarse paste (don’t make it too fine).
- Mash the Dal: Once the pressure cooker has cooled, open the lid. Lightly mash the dal with a whisk or a masher (phirki). You don’t want a smooth puree; the dal should be slightly coarse.
- Make the Tempering (Tadka): Heat oil in a pot (top). Add mustard seeds, cumin seeds, and asafoetida. Once they crackle, add the curry leaves.
- Fry the Paste: Now, add the coarse green paste you prepared. Sauté this vaatan on medium-low heat for 2-3 minutes until it becomes very fragrant and the raw smell is gone.
- Add Spices: Add the turmeric powder and fry for another minute.
- Combine and Simmer: Add the mashed urad dal to the pot. Mix everything well. Add warm water to adjust the consistency to your liking (it’s typically a thick curry).
- Final Steps: Add salt to taste and some more chopped fresh coriander. Bring the dal to a good boil, then lower the flame and let it simmer for 5-7 minutes. This helps all the flavours blend together.
- Serve: Your hot and spicy Urad Daliche Ghute is ready!
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Cooking Tips for Better Results:
- Roasting is Key: Do not skip dry roasting the dal. It’s the most important step for that unique, nutty flavour.
- Coarse Paste: The vaatan (green paste) should be coarse (dardar), not a smooth puree. This gives the curry its traditional texture.
- Warm Water: Adding warm water to adjust the consistency helps maintain the cooking temperature and improves the final taste.
- Simmering: Let the Ghute simmer for at least 5 minutes on low heat after it boils. This allows the dal to absorb all the flavours of the tempering.
Variations:
- Vegan Version: This recipe is naturally vegan as it uses oil for tempering. If you use ghee, simply swap it for any vegetable oil.
- Spicy Version: This dish is meant to be spicy! For an extra kick, add more green chillies to the paste or add a pinch of red chilli powder along with the turmeric.
- Kids-Friendly Version: To make it for kids, drastically reduce the green chillies to just one (or skip them) and add a small amount of jaggery to balance the flavours.
- With Skin: You can also make this recipe using urad dal with its black skin on, which gives it an even more rustic and earthy flavour.
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Serving Suggestions:
- Urad Daliche Ghute is a thick, robust curry that pairs beautifully with traditional Maharashtrian flatbreads. Serve it hot with:
- Jowar Bhakri (Sorghum flatbread)
- Bajra Bhakri (Pearl millet flatbread)
- Chapati or Phulka
- Steamed Rice
- A side of raw onion, a wedge of lemon, and some pickle completes this hearty meal.
Frequently Asked Questions (FAQs):
Q1: What is Urad Daliche Ghute?
Ans: “Urad Daliche Ghute” is a traditional Maharashtrian spicy curry (Amti) made from urad dal (split black gram). “Ghute” refers to the mashing process, resulting in a thick, coarse-textured dal.
Q2: Is this Ghute recipe very spicy?
Ans: Yes, traditionally, this dish is quite spicy and zesty, as it gets its heat from a generous amount of green chillies and garlic. However, you can easily control the spice level by reducing the number of chillies in the paste.
Q3: Can I make this recipe without roasting the dal?
Ans: Roasting the dal is a crucial step that gives this dish its signature nutty aroma and taste. While you can make it without roasting, it is highly recommended for the authentic flavour.
Q4: What’s the difference between this and Dal Tadka?
Ans: Dal Tadka is often made with toor dal (arhar dal) and has a thinner consistency with a tempering of spices fried in ghee. Urad Daliche Ghute is made only with urad dal, is much thicker, and gets its primary flavour from a coarse paste of chillies, garlic, and coconut rather than a simple spice tadka.
Q5: How do I store leftovers?
Ans: Leftover Ghute can be stored in an airtight container in the refrigerator for 1-2 days. It tends to thicken, so you may need to add a little warm water while reheating it on the stove.
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Easy Urad Daliche Ghute Recipe: A Spicy Maharashtrian Dal
Ingredients
For the Dal:
- 3/4 cup Urad Dal Split Black Gram
- 1-2 tbsp Oil
- 1 tsp Mustard Seeds Mohri
- 1 tsp Cumin Seeds Jire
- A pinch of Asafoetida Hing
- 10-12 Curry Leaves Kadipatta
- 1/2 tsp Turmeric Powder Halad
- Salt to taste
- Water Warm water preferred
- Fresh Coriander for garnish
For the Coarse Paste Vaatan:
- 6-7 Green Chillies or to your spice level, dry roasted
- 1/4 cup Dry Coconut Sukha Khobra, dry roasted
- 15-20 Garlic Cloves Lasun
- 1/2 inch Ginger Aal
- 1 tsp Cumin Seeds Jire
- A handful of Fresh Coriander Kothimbir
Instructions
- Roast the Dal: On a medium flame, dry roast the urad dal in a pan or tawa. Stir continuously for 2-3 minutes until it becomes fragrant and gets a very light golden colour. Don't let it burn.
- Cook the Dal: Wash the roasted dal thoroughly. Transfer it to a pressure cooker, add enough water, and cook for 4 whistles.
- Prepare the Paste: While the dal cooks, add all the ingredients for the paste (roasted chillies, roasted dry coconut, garlic, ginger, cumin, and fresh coriander) to a mixer jar. Grind them into a coarse paste (don't make it too fine).
- Mash the Dal: Once the pressure cooker has cooled, open the lid. Lightly mash the dal with a whisk or a masher (phirki). You don't want a smooth puree; the dal should be slightly coarse.
- Make the Tempering (Tadka): Heat oil in a pot (top). Add mustard seeds, cumin seeds, and asafoetida. Once they crackle, add the curry leaves.
- Fry the Paste: Now, add the coarse green paste you prepared. Sauté this vaatan on medium-low heat for 2-3 minutes until it becomes very fragrant and the raw smell is gone.
- Add Spices: Add the turmeric powder and fry for another minute.
- Combine and Simmer: Add the mashed urad dal to the pot. Mix everything well. Add warm water to adjust the consistency to your liking (it's typically a thick curry).
- Final Steps: Add salt to taste and some more chopped fresh coriander. Bring the dal to a good boil, then lower the flame and let it simmer for 5-7 minutes. This helps all the flavours blend together.
- Serve: Your hot and spicy Urad Daliche Ghute is ready!
