Authentic Urad Dal Recipe – South Indian Curry & Dosa Side Dish

Last Updated on 4 months by Neha Deshmukh

Authentic Urad Dal Recipe – South Indian Curry & Dosa Side Dish

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a simple yet flavourful Urad Dal. This isn’t just a side dish; it’s a little piece of South Indian comfort food. I remember my grandmother making this all the time, and the aroma would fill the entire house. It’s perfect with steaming rice, a cooling curd rice, or even as a vibrant accompaniment to dosa and idli. Let’s get cooking!

Why You’ll Love This Recipe

This Urad Dal is a winner for so many reasons. It’s quick – ready in under 20 minutes! – and requires minimal ingredients. But don’t let the simplicity fool you; the flavour is amazing. It’s a beautiful balance of spicy, tangy, and savoury, and it’s incredibly versatile. Plus, it’s naturally gluten-free and can easily be made vegan.

Ingredients

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

• 1.5 tbsp Urad Dal (split black lentils) – about 20g
• 5-6 Red Chilies (adjust to your spice preference)
• 1 small Tamarind piece (about 5g)
• 2 Small Onions, roughly chopped
• 1 Garlic clove, roughly chopped
• 3 tsp Oil (I prefer coconut oil for that authentic flavour!) – about 15ml
• 0.5 cup Curry Leaves (fresh is best!) – about 25g
• 2 pinches Asafoetida (Hing)
• 2 tbsp Grated Coconut (fresh or frozen) – about 20g
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Urad Dal: Type and Quality

We’re using split black lentils (urad dal) here. Make sure yours is fresh – older dal can take longer to cook and might not have the same flavour.

Red Chilies: Varieties and Heat Levels

I usually use Byadagi chilies for colour and mild heat, but you can use any dried red chili you like. Adjust the quantity based on how spicy you want your dal.

Tamarind: Choosing the Right Kind

A small piece of tamarind is key for that lovely tang. You can use a block of tamarind and soak it in warm water, or use tamarind paste (about 1 tsp).

Curry Leaves: Fresh vs. Dried

Fresh curry leaves are always best. They have a fragrance that dried ones just can’t match. If you absolutely have to use dried, use about half the amount.

Asafoetida (Hing): Benefits and Usage

Asafoetida might smell a little funky on its own, but it adds a wonderful savoury depth to the dal. It’s also great for digestion! A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the urad dal, red chilies, and tamarind. Sauté for a few minutes until the dal starts to turn golden brown and the chilies become fragrant.
2. Now, add the chopped shallots and garlic. Cook until the onions soften and the dal turns a beautiful golden brown colour – this is where the magic happens!
3. Turn off the heat. This is important! Add the fresh curry leaves, asafoetida, salt, and grated coconut. Give everything a good mix.
4. Let the mixture cool completely. This is crucial for getting a smooth paste. Once cooled, grind it into a thick paste using minimal water. I use a small grinder for this.
5. And that’s it! Your Urad Dal is ready to serve.

Expert Tips

• Don’t skip the cooling step before grinding. Warm ingredients will result in a sticky paste.
• Add water gradually while grinding to control the consistency. You want a thick paste, not a watery sauce.
• Taste and adjust the salt and spice levels to your liking.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your oil is plant-based.

Spice Level Adjustment

Love it hot? Add more red chilies or a pinch of chili powder. Prefer it milder? Reduce the number of chilies or remove the seeds.

Regional Variations

• Tamil Nadu: Some families add a tiny bit of jaggery for a hint of sweetness.
• Karnataka: You might find versions with a touch of lemon juice for extra tang.
• Andhra Pradesh: They often use a hotter variety of chili and add a bit more garlic.

Festival Adaptations

During Pongal or Onam, I sometimes add a little bit of ghee (clarified butter) for extra richness. It’s a special treat!

Serving Suggestions

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

• With steamed rice and a dollop of ghee.
• Mixed with hot cooked rice and a spoonful of curd (yogurt) for a comforting meal.
• As a side dish for dosa and idli – it’s a classic pairing!
• Spread on a roti or paratha for a quick and flavourful snack.

Storage Instructions

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

FAQs

Let’s answer some common questions!

What is Urad Dal and where does it come from?

Urad Dal is a type of split black lentil that’s a staple in South Indian cuisine. It’s believed to have originated in India and is now grown in various parts of the country.

Can I make this Urad Dal ahead of time?

Yes, you can! You can make the paste ahead of time and store it in the fridge for a day or two. Just give it a quick stir before serving.

What is the best way to store leftover Urad Dal?

Store it in an airtight container in the refrigerator. It might thicken up a bit, so you can add a splash of water when reheating.

Can I use a food processor instead of a grinder?

Yes, you can, but a grinder will give you a smoother paste. If using a food processor, you might need to add a little more water.

What can I serve with Urad Dal besides rice, dosa, and idli?

Try it with roti, paratha, or even as a dip with vegetable sticks! It’s surprisingly versatile.

Enjoy making this Urad Dal! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!