Authentic Urad Dal Recipe – Jaggery & Coconut Milk Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Urad Dal Recipe – Jaggery & Coconut Milk Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, subtly sweet Urad Dal made with jaggery and coconut milk. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s surprisingly easy to make, and perfect for a cozy meal or a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

This Urad Dal isn’t your typical spicy dal. It’s a gentle hug in a bowl! The combination of creamy coconut milk, the earthy notes of urad dal, and the sweetness of jaggery is just divine. It’s also incredibly nourishing and easy to digest, making it a great choice for any time of day. Plus, it comes together pretty quickly – perfect for a weeknight meal.

Ingredients

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

• 0.25 cup Urad Dal (approximately 60g)
• 2 tbsp Rice (approximately 20g)
• 2-3 Garlic Cloves, minced
• 0.25 – 0.5 tsp Fenugreek Seeds (Methi) (approximately 1-2g)
• 3-4 tbsp Palm Jaggery or Jaggery, grated (approximately 40-50g)
• 1 cup Coconut Milk (240ml)
• 1 pinch Salt
• 1 pinch Dry Ginger Powder (Saunth) – optional

Ingredient Notes

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

• Urad Dal: Make sure your urad dal is fresh. Older dal can take longer to cook and might not have the best flavor.
• Rice: A little rice helps create a lovely texture. I usually use regular white rice, but you can experiment with brown rice too – it will just take a bit longer to cook.
• Garlic: Don’t be shy with the garlic! It adds a lovely depth of flavor.
• Fenugreek Seeds: These little seeds pack a punch! They add a slightly bitter, but wonderfully aromatic flavor.
• Jaggery: I love using palm jaggery for this recipe, it has a beautiful caramel-like flavor.
• Coconut Milk: Full-fat coconut milk gives the richest, creamiest result.

Urad Dal Varieties & Quality

There are different types of Urad Dal (also known as black gram). For this recipe, we’re using the split, skinned version – sometimes called urad dal chilka. It cooks faster and has a milder flavor. Always check for any stones or debris before washing.

The Significance of Fenugreek Seeds (Methi)

Fenugreek seeds aren’t just about flavor! In Ayurveda, they’re known for their cooling properties and are believed to aid digestion. They also add a unique aroma that’s just… comforting.

Jaggery: Palm Jaggery vs. Regular Jaggery

Jaggery is unrefined sugar, and it comes in different forms. Palm jaggery, made from palm sap, has a slightly smokier flavor. Regular jaggery, made from sugarcane, is a bit milder. Both work beautifully in this recipe, so use whichever you prefer!

Coconut Milk: Fresh vs. Canned

Fresh coconut milk is amazing if you can get it! But good quality canned coconut milk is a fantastic substitute. Look for brands with a high coconut content and minimal additives.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the urad dal, rice, and fenugreek seeds a good wash together. Add a pinch of salt to the water – it helps with the cooking process.
2. While the dal is washing, dissolve the jaggery in about 1/2 cup of warm water. Strain it through a fine-mesh sieve to remove any impurities. This ensures a smooth dal.
3. Now, add the washed dal mixture to your pressure cooker along with 1.5 cups of fresh water. Close the lid and cook for 5-6 whistles on medium heat.
4. Once the pressure has released naturally, open the cooker and gently mash the cooked dal mixture while it’s still hot. A potato masher works great for this!
5. Pour in the strained jaggery syrup and the coconut milk. Mix well to combine everything.
6. If you’re using it, add a pinch of dry ginger powder for a little extra warmth. Simmer for a couple of minutes, stirring occasionally.
7. Serve warm and enjoy!

Expert Tips

• Don’t overcook the dal! You want it to be soft, but not mushy.
• Adjust the amount of jaggery to your liking.
• A little ghee (clarified butter) added at the end elevates the flavor beautifully.

Variations

• My friend Priya loves to add a pinch of red chili powder for a little kick.
• My mom always adds a tiny bit of asafoetida (hing) while tempering for extra flavor.
• For a richer version, you can add a tablespoon of ghee while simmering.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).

Gluten-Free Confirmation

Yes, this Urad Dal recipe is naturally gluten-free!

Spice Level Adjustment

This recipe is very mild. If you like a little heat, add a pinch of red chili powder or a finely chopped green chili while cooking.

Festival Adaptations (e.g., Makar Sankranti, Pongal)

This dal is often made during Makar Sankranti and Pongal festivals in India. It’s considered auspicious and is a comforting dish to enjoy with family.

Serving Suggestions

This Urad Dal is delicious on its own, or served with:

• Steaming hot rice
• Roti or Paratha
• A side of vegetable curry

Storage Instructions

Leftovers 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 type of dal to use for this recipe?

Split, skinned urad dal (urad dal chilka) is the best choice. It cooks quickly and has a lovely flavor.

Can I make this recipe without a pressure cooker?

Yes, you can! Soak the dal and rice for at least 4-6 hours, then cook in a pot with plenty of water until soft and mushy. It will take longer, but it’s definitely doable.

How can I adjust the sweetness level of the urad dal?

Simply adjust the amount of jaggery you use. Start with less and add more to taste.

What are the health benefits of including fenugreek seeds in this dish?

Fenugreek seeds are known for their digestive benefits and are a good source of fiber and iron.

Can this be made ahead of time, and if so, how?

Yes! You can cook the dal and store it in the fridge for a day or two. Just add the coconut milk and jaggery syrup when you’re ready to serve.