Authentic Urad Dal Recipe – Indian Black Lentil Soup

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal Recipe – Indian Black Lentil Soup

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Urad Dal. This isn’t just any dal; it’s the kind my nani (grandmother) used to make, and it always feels like a warm hug in a bowl. It’s simple, nourishing, and perfect for a cozy night in. Let’s get cooking!

Why You’ll Love This Recipe

This Urad Dal is incredibly easy to make, even if you’re new to Indian cooking. It’s packed with protein and fiber, making it a healthy and satisfying meal. Plus, it’s wonderfully versatile – enjoy it with roti, rice, or even as a hearty soup. Honestly, once you try this, it’ll become a regular in your rotation!

Ingredients

Here’s what you’ll need to create this delicious Urad Dal:

• 1 cup Split Black Lentil (Urad Dal)
• 1 cup Curd (plain yogurt)
• 1 teaspoon Green Chili Paste (adjust to your spice preference)
• 1 teaspoon Crushed Garlic
• 1 tablespoon Chopped Coriander
• ½ teaspoon Turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Split Black Lentil (Urad Dal) – Types & Soaking

Urad dal comes in whole and split varieties. We’re using the split version here, as it cooks much faster. Soaking is key! It helps break down the lentils, making them easier to digest and reducing cooking time. I usually soak mine for at least 4 hours, but overnight is even better.

Curd – Choosing the Right Kind

Use plain, unsweetened curd (yogurt) for this recipe. Full-fat curd will give you a richer, creamier dal, but low-fat works just fine too. If your curd is very thick, you can whisk in a tablespoon or two of water to loosen it up.

Green Chili Paste – Freshness & Heat Level

Fresh green chili paste is best! It adds a lovely vibrant flavor. You can adjust the amount depending on how spicy you like things. Start with 1 teaspoon and add more to taste. If you don’t have fresh chilies, a pinch of red chili powder will do in a pinch.

Turmeric – Benefits & Varieties

Turmeric isn’t just about color and flavor; it’s also incredibly good for you! It has anti-inflammatory properties and adds a beautiful golden hue to the dal. Any good quality turmeric powder will work perfectly.

Regional Variations in Urad Dal

Urad Dal is made differently across India! In some regions, it’s tempered with spices like cumin and mustard seeds. Others add a squeeze of lemon juice for extra tang. Feel free to experiment and find what you like best. My family loves adding a tiny pinch of asafoetida (hing) for a unique flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your urad dal a good rinse. Then, pop it into a bowl, cover it with water, and let it soak for at least 4 hours.
2. Once the dal is soaked, drain the water. Add a tiny pinch of turmeric and transfer it to your pressure cooker. Add about 3 cups of fresh water.
3. Pressure cook for one whistle, then reduce the heat to low and simmer for another 3 minutes. This ensures the dal is tender but not mushy.
4. Carefully transfer the cooked dal to a pan. Now, whisk your curd until it’s nice and smooth – no lumps allowed! Gently stir it into the dal.
5. Add the green chili paste, crushed garlic, turmeric powder, and salt. Give everything a good mix. If the dal is too thick, add a little water to reach your desired consistency.
6. Simmer on low heat for about 5 minutes, stirring occasionally. This helps the flavors meld together beautifully.
7. Finally, stir in the chopped coriander. And that’s it! Your Urad Dal is ready to serve.

Expert Tips

Here are a few things I’ve learned over the years to make this dal even better:

Achieving the Perfect Consistency

The perfect consistency is a matter of personal preference. Some like it thick and creamy, while others prefer it more soup-like. Adjust the amount of water you add to achieve your ideal texture.

Preventing the Dal from Sticking

Urad dal can sometimes stick to the bottom of the pan. To prevent this, make sure to stir it frequently, especially during the simmering stage. A non-stick pan also helps!

Adjusting Spice Levels

Don’t be afraid to play with the spice level! Start with a small amount of green chili paste and add more to taste. You can also add a pinch of red chili powder for extra heat.

Variations

Let’s get creative!

Vegan Urad Dal

Simply substitute the curd with coconut cream or cashew cream for a delicious vegan version.

Gluten-Free Urad Dal

This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Use ½ teaspoon green chili paste or omit it altogether.
• Medium: Stick to the 1 teaspoon green chili paste.
• Hot: Add 1-2 finely chopped green chilies directly to the dal while simmering.

Festival Adaptations (Makar Sankranti, Lohri)

During Makar Sankranti and Lohri, many families add a tempering of cumin seeds, mustard seeds, and red chilies to their Urad Dal for extra warmth and flavor.

Serving Suggestions

Urad Dal is incredibly versatile. Here are a few of my favorite ways to serve it:

• With hot, fluffy roti or paratha.
• Alongside a bowl of fragrant basmati rice.
• As a comforting soup on a cold day.
• With a side of jeera rice (cumin rice) for a complete meal.

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. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

Got questions? I’ve got answers!

What is the best way to soak urad dal for easy digestion?

Soaking urad dal for at least 4 hours, or preferably overnight, is the best way to make it easier to digest. You can also add a pinch of turmeric to the soaking water.

Can I use a pot instead of a pressure cooker to cook the urad dal?

Yes, you can! It will take longer, about 45-60 minutes, and you’ll need to add more water. Make sure the dal is very tender before proceeding with the recipe.

How can I adjust the thickness of the dal?

Simply add more water if you want a thinner dal, or simmer it for a few more minutes without the lid to thicken it up.

What are some good accompaniments to serve with urad dal besides roti and rice?

Jeera rice, a simple vegetable stir-fry, or a side of raita (yogurt dip) all pair beautifully with Urad Dal.

Can I make this dal ahead of time and reheat it?

Absolutely! Urad Dal actually tastes even better the next day. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.