Authentic Urad Dal Recipe – Black Lentils with Garlic Butter

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal Recipe – Black Lentils with Garlic Butter

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Urad Dal. This isn’t just any lentil dish; it’s a hug in a bowl, perfect with a warm roti or a fluffy pulao. I first learned to make this from my nani (grandmother), and it’s been a family favorite ever since. It’s surprisingly easy to make, and the garlic butter tempering? Oh, it takes it to a whole new level!

Why You’ll Love This Recipe

This Urad Dal is more than just a meal; it’s an experience. It’s rich, creamy, and packed with flavor. Plus, it’s a fantastic source of protein and fiber, making it a healthy and satisfying choice. You’ll love how quickly it comes together, especially with a pressure cooker, and the aroma while it’s cooking is simply divine. Trust me, once you try this, it’ll become a regular in your kitchen too!

Ingredients

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

• 0.5 cup whole black lentils (urad dal) – about 125g
• 1 onion, minced
• 1 tomato, finely chopped
• 2-3 garlic cloves
• 1 tbsp ginger-garlic paste
• 1 tbsp tomato paste
• 2 tbsp milk
• 0.5 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• 1 tbsp butter
• 1 tbsp oil
• 1-2 cups water (about 240-480ml)
• Salt to taste
• Fresh coriander leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! Using whole black lentils (urad dal) is key here. They give the dal a beautiful texture and a slightly nutty flavor. Don’t substitute with split lentils if you can help it – the difference is noticeable!

Now, about that tempering (tadka). Traditionally, it varies from region to region. Some families add cumin seeds, others use mustard seeds. I’ve kept it simple with garlic and butter, but feel free to experiment!

And finally, fresh spices are always best. If you absolutely must use ground spices, make sure they’re relatively fresh for the most vibrant flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Add the minced onion and sauté until it turns lightly golden brown. This usually takes about 5-7 minutes.
2. Now, add the salt, red chili powder, coriander powder, ginger-garlic paste, and tomato paste. Sauté for about 30 seconds until everything smells wonderfully aromatic. Don’t let the spices burn!
3. Stir in the chopped tomatoes and cook for 2-3 minutes, until they soften and release their juices.
4. Add the whole black lentils and 2 cups of water. Give it a good stir, then close the pressure cooker lid. Cook for 4-5 whistles, or until the lentils are beautifully tender.
5. Once the pressure has released naturally, open the cooker and stir in the milk. Simmer for 2 minutes – this adds a lovely creaminess.
6. While the dal simmers, let’s make the magic happen – the garlic butter tempering! In a separate pan, melt the butter over medium heat. Add the slit garlic cloves and sauté until they turn golden brown and fragrant. Watch them carefully, they burn easily!
7. Pour the glorious garlic butter tempering into the lentils and mix well. The aroma at this point is incredible.
8. Garnish with fresh coriander leaves and serve hot with roti or pulao.

Expert Tips

• Don’t skip the sautéing step! Building flavor in layers is crucial for a delicious dal.
• Adjust the water: If you prefer a thinner dal, add more water. For a thicker consistency, use less.
• Taste as you go: Adjust the salt and chili powder to your liking.
• Patience is key: Allowing the pressure to release naturally results in a creamier dal.

Variations

• Vegan Adaptation: Simply swap the butter for a plant-based butter alternative and the milk for almond or soy milk. It’s just as delicious!
• Spice Level: If you like things a little spicier, add an extra pinch of red chili powder or a finely chopped green chili along with the onions.
• Festival Adaptations: This dal is often served during Diwali and other festive occasions in India. You can add a pinch of garam masala for an extra festive touch.
• Gluten-Free: This recipe is naturally gluten-free! Just ensure any accompaniments (like roti) are also gluten-free.

Serving Suggestions

Urad Dal is incredibly versatile. It’s fantastic with:

• Warm rotis or parathas
• Fluffy basmati rice or jeera rice (cumin rice)
• A side of raita (yogurt dip)
• A simple salad

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 meld together!

FAQs

1. What is the best way to soak urad dal for quicker cooking?

Soaking the urad dal for at least 30 minutes (or even overnight) helps it cook faster and become creamier. Drain and rinse the lentils before using.

2. Can I use a regular pot instead of a pressure cooker? If so, how long should I cook the lentils?

Yes, you can! But it will take much longer. Cook the lentils in a regular pot with enough water for about 45-60 minutes, or until they are tender. You may need to add more water during cooking.

3. What is the significance of the garlic butter tempering (tadka) in this recipe?

The tadka is what elevates the dal from simple to spectacular! The hot oil infuses the garlic and butter with flavor, which then gets beautifully distributed throughout the lentils. It adds a wonderful aroma and a depth of flavor.

4. Can I add other vegetables like spinach or tomatoes to the dal?

Absolutely! Feel free to add a handful of spinach during the last 5 minutes of cooking, or add an extra tomato along with the first one.

5. How can I adjust the consistency of the dal – make it thicker or thinner?

To make it thicker, simmer the dal uncovered for a few extra minutes to allow some of the liquid to evaporate. To make it thinner, simply add more water.

Enjoy making this Urad Dal! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!