Authentic Urad Dal Recipe – Black Lentil Curry with Ginger & Garlic

Last Updated on 4 months by Neha Deshmukh

Authentic Urad Dal Recipe – Black Lentil Curry with Ginger & Garlic

Introduction

There’s just something so comforting about a warm bowl of dal with rice, isn’t there? This Urad Dal recipe is a family favorite – a simple, rustic curry made with black lentils, fragrant spices, and a whole lot of love. I first made this when I was just starting to learn to cook, and it quickly became a go-to for a quick, nourishing meal. It’s incredibly easy to make, and the flavors are just amazing. Let’s get cooking!

Why You’ll Love This Recipe

This Urad Dal isn’t just delicious; it’s also packed with goodness. It’s a fantastic source of protein and fiber, keeping you full and satisfied. Plus, the combination of ginger, garlic, and warming spices is incredibly soothing, especially on a chilly evening. It’s a truly comforting dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make this flavorful Urad Dal:

• 0.5 cup Split Black Urad Dal
• 3 Garlic Cloves
• 0.5 inch Fresh ginger
• 0.5 tsp Black pepper corn
• 2 tbsp Mustard oil
• 1 tsp Mustard seeds
• 2 Dry red chili
• 1 tbsp Wheat Flour (optional)
• 0.25 tsp Turmeric powder
• 0.5 tsp Cumin powder
• 0.5 tsp Coriander powder
• 0.5 tsp Asafoetida (Hing)
• Salt to taste
• 2 cups Water (plus more for adjusting consistency)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

Split Black Urad Dal: Significance & Selection

Urad dal, or black gram, is a staple in Indian cooking. It’s known for its creamy texture and earthy flavor. Look for good quality, split urad dal that’s a deep black color. It’s readily available in most Indian grocery stores.

Mustard Oil: Traditional Flavor & Health Benefits

Mustard oil is essential for that authentic flavor. It has a pungent aroma that mellows out when heated. It’s also believed to have health benefits, though a little goes a long way!

Asafoetida (Hing): A Unique Spice & Its Uses

Asafoetida, or hing, has a really unique, almost sulfurous smell in its raw form. Don’t let that put you off! When cooked, it adds a wonderful savory depth to the dal. It’s also known for aiding digestion.

Regional Variations in Lentil Preparation

Dal recipes vary hugely across India! Some regions prefer a smoother consistency, while others like it chunkier. Some add tomatoes, others use coconut milk. This recipe is a fairly simple, North Indian style, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the split black urad dal in a medium-heated pan for about 3 minutes. This helps to bring out its flavor. Let it cool completely, then coarsely grind it.
2. While the dal cools, pound the garlic cloves, ginger, and black peppercorns together with a pinch of salt using a mortar and pestle. This releases all those lovely aromas.
3. Now, heat the mustard oil in a pan over medium heat. Once it’s hot (but not smoking!), add the dry red chili and mustard seeds. Let them splutter – that’s how you know the oil is properly tempered.
4. Add the pounded ginger-garlic mixture to the pan and sauté for about a minute, until fragrant.
5. Mix in the asafoetida and ground lentils. Cook for another 1-2 minutes, stirring constantly.
6. If you’re using wheat flour (it helps with the texture, but isn’t essential), add it now along with 2 cups of water. Stir well to combine.
7. Season with turmeric powder, cumin powder, and coriander powder. Bring to a simmer and cook for about 5 minutes, stirring occasionally.
8. Finally, adjust the consistency with a little extra water if needed. You want it to be creamy and slightly thick. Serve hot with rice!

Expert Tips

• Don’t skip the dry roasting step for the dal – it really enhances the flavor.
• Be careful not to burn the mustard oil. It has a low smoke point.
• Adjust the amount of spices to your liking.

Variations

Vegan Adaptation

This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden animal products (some brands add flour that may contain animal derivatives).

Gluten-Free Adaptation (Naturally Gluten-Free)

This recipe is naturally gluten-free if you omit the wheat flour. It will still be delicious!

Spice Level Adjustment

If you like things spicier, add another dry red chili or a pinch of cayenne pepper.

Festival Adaptations (Makar Sankranti/Pongal)

During Makar Sankranti or Pongal, you can add a little bit of grated coconut to the dal for a festive touch.

Serving Suggestions

This Urad Dal is best served hot with a side of fluffy steamed rice. A dollop of ghee on top is always a good idea! It also pairs well with roti or naan. My family loves it with a side of simple raita.

Storage Instructions

Leftover Urad Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to grind the Urad Dal for this recipe?

You can use a spice grinder, a coffee grinder (dedicated to spices!), or a high-powered blender. Just make sure it’s coarsely ground, not a fine powder.

Can I use a different oil instead of mustard oil?

While mustard oil is traditional, you can use vegetable oil or ghee as a substitute. However, the flavor will be different.

What if I don’t have a mortar and pestle?

No problem! You can use a food processor to grind the ginger, garlic, and peppercorns.

How can I adjust the thickness of the dal?

Simply add more water if you want a thinner consistency, or cook it for a few more minutes to thicken it up.

Is asafoetida essential for this recipe, and what can I substitute if I don’t have it?

Asafoetida adds a unique flavor, but if you don’t have it, you can omit it. A pinch of garlic powder can add a little bit of savory depth.

What rice varieties pair best with this Urad Dal?

Basmati rice is a classic choice, but any long-grain rice will work well. For a more rustic feel, try using brown rice.