Authentic Urad Dal Recipe – Indian Black Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal Recipe – Indian Black Lentil Curry

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? For me, it instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the gentle hum of family chatter. Urad dal, in particular, holds a special place in my heart. It’s rich, creamy, and incredibly flavorful. I’m so excited to share my family’s recipe with you – it’s a little bit of love in every spoonful!

Why You’ll Love This Recipe

This urad dal recipe is a classic for a reason. It’s surprisingly easy to make, even if you’re new to Indian cooking. The result is a deeply satisfying and nourishing dish that’s perfect for a weeknight meal or a festive gathering. Plus, it’s naturally vegetarian and gluten-free!

Ingredients

Here’s what you’ll need to create this delicious urad dal:

• 1 cup urad dal sabut (whole black lentils) – about 200g
• 1.5 tablespoon ghee or oil – about 22ml
• 0.5 teaspoon cumin seeds – about 2.5g
• 1 medium onion, chopped
• 1 green chili
• 1.5 teaspoon ginger-garlic paste – about 9g
• 0.5 cup + 1 tablespoon tomato puree (store-bought) – about 130ml
• 1 teaspoon coriander powder – about 5g
• 0.25 teaspoon turmeric powder – about 1.25g
• 0.25 teaspoon red chili powder – about 1.25g
• 0.75 teaspoon salt – about 4g
• 0.25 teaspoon garam masala – about 1.25g
• 2.5-3 cups water – about 600-720ml
• 0.5 tablespoon butter (optional) – about 7g

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Urad Dal: Understanding the Different Types & Their Uses

Urad dal comes in a few forms. We’re using sabut urad dal (whole black lentils) today, which gives the dal a lovely texture. You can also find split urad dal (urad dal chilka) and skinned urad dal (urad dal without skin). While you can substitute, the flavor and texture will be slightly different.

Ghee vs. Oil: Impact on Flavor & Tradition

Traditionally, urad dal is made with ghee – clarified butter. It adds a beautiful richness and aroma. However, oil (vegetable, canola, or sunflower) works perfectly well if you prefer, or if you’re looking for a lighter option.

The Significance of Cumin Seeds in Indian Cooking

Cumin seeds are a staple in Indian cuisine. They add a warm, earthy flavor and are believed to aid digestion. Don’t skip the step of letting them sizzle – it really wakes up their flavor!

Fresh vs. Store-Bought Tomato Puree

I often use store-bought tomato puree for convenience, but fresh tomatoes are fantastic too! If using fresh, you’ll need about 2-3 medium tomatoes, pureed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse and soak the urad dal in plenty of water overnight (at least 4 hours). This helps it cook evenly and become beautifully creamy. Drain and rinse it well before you start cooking.
2. Heat the ghee (or oil) in a stovetop pressure cooker over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds – you’ll know they’re ready when they start to pop!
3. Add the chopped onion and green chili. Sauté for about 2 minutes, until the onions soften and become translucent.
4. Stir in the ginger-garlic paste and cook for another minute, until fragrant. This is where your kitchen will start to smell amazing!
5. Add the tomato puree and cook for 2 minutes, stirring frequently to prevent sticking.
6. Now for the spices! Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for about 30 seconds, stirring constantly, to bloom the spices.
7. Add the soaked urad dal and toss to coat it well with the masala.
8. Pour in the water and stir everything together. Secure the lid of the pressure cooker and cook on medium-high heat for 10 whistles. Then, reduce the heat to low-medium and cook for another 10-15 minutes.
9. Once the pressure has released naturally (this is important!), open the cooker. Add the garam masala and chopped cilantro. Simmer for about 5 minutes, gently mashing some of the dal with the back of a spoon to create a creamier texture.
10. Adjust the water and salt to your liking. If you’re feeling fancy, stir in a knob of butter for extra richness!

Expert Tips

A few little secrets to make your urad dal perfect:

Achieving the Perfect Dal Consistency

The consistency is key! If your dal is too thick, add a little more hot water. If it’s too thin, simmer it uncovered for a few more minutes.

Preventing Dal from Sticking to the Bottom of the Cooker

Stir frequently, especially when cooking the onions and spices. A good quality pressure cooker also helps!

The Importance of Natural Pressure Release

Letting the pressure release naturally prevents the dal from splattering and ensures it cooks evenly.

Blooming Spices for Maximum Flavor

Cooking the spices for a short time in the hot oil releases their essential oils, resulting in a more flavorful dal.

Variations

Let’s get creative!

Vegan Urad Dal (Substituting Ghee)

Simply replace the ghee with your favorite vegetable oil. Coconut oil also adds a lovely flavor!

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)

Adjust the amount of red chili powder to your preference. For mild, use ¼ teaspoon. For medium, use ½ teaspoon. For hot, use ¾ teaspoon or more!

Festival Adaptations (Makar Sankranti, Lohri)

During Makar Sankranti and Lohri, many families add a dollop of white butter (makhan) to their urad dal. It’s a traditional and delicious touch!

Quick Stovetop Version (Without Pressure Cooker)

If you don’t have a pressure cooker, you can cook the dal in a heavy-bottomed pot. It will take longer – about 1.5 to 2 hours – and you’ll need to add more water.

Serving Suggestions

Urad dal is incredibly versatile.

• Serve it hot with fluffy basmati rice.
• Pair it with roti or naan for a comforting meal.
• A side of raita (yogurt dip) and a simple salad complements it beautifully.
• My family loves a sprinkle of chopped cilantro and a swirl of butter on top!

Storage Instructions

Leftover urad dal can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

What is Urad Dal and is it the same as Black Beans?

No, urad dal and black beans are different! Urad dal is a type of lentil, while black beans are… well, beans! They have different flavors and textures.

Can I use a different type of lentil instead of Urad Dal?

You can, but the flavor and texture will be different. Red lentils will cook much faster and create a smoother dal. Toor dal (split pigeon peas) is another option, but it has a distinct flavor.

How do I adjust the spice level in this recipe?

Start with a smaller amount of red chili powder and taste as you go. You can always add more, but you can’t take it away!

What is the best way to serve Urad Dal?

Honestly, any way you like! It’s delicious on its own, with rice, or with bread.

How long does Urad Dal keep in the refrigerator?

Up to 3 days in an airtight container.

Can I freeze leftover Urad Dal?

Yes! It freezes beautifully. Store it in a freezer-safe container for up to 2 months.