Black Sesame Urad Dal Recipe – Authentic South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Black Sesame Urad Dal Recipe – Authentic South Indian Spice Blend

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a fragrant, flavorful Black Sesame Urad Dal spice blend. This isn’t just a recipe; it’s a little piece of South Indian culinary tradition. I remember my grandmother always having a jar of this ready, and the aroma instantly transported me to her kitchen. It adds such a unique depth to so many dishes, and honestly, once you make it, you’ll wonder how you ever cooked without it!

Why You’ll Love This Recipe

This spice blend is a game-changer. It’s incredibly versatile, adding a nutty, aromatic punch to everything from sambar and rasam to chutneys and even simple rice dishes. It’s surprisingly easy to make at home, and the flavor is so much better than anything you can buy pre-made. Plus, you control the ingredients, so you know exactly what’s going into your food.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Black Sesame Seeds
• 1 cup Whole White Urad Dal
• 4 sprigs Curry Leaves (about 20-25 leaves)
• 10 Dried Red Chillies
• 1 teaspoon Salt
• 1 teaspoon Asafoetida (Hing)
• 2 teaspoons Peanut Oil

Ingredient Notes

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

Black Sesame Seeds: Varieties & Benefits

Black sesame seeds are nutritional powerhouses! They’re rich in calcium, iron, and antioxidants. You can find them at most Indian grocery stores, or online. While white sesame seeds are more common, black sesame seeds have a slightly nuttier, more intense flavor that’s perfect for this blend. (About 140g)

Urad Dal: Whole vs. Split & Regional Uses

We’re using whole white urad dal for this recipe. It has a lovely, earthy flavor. Split urad dal (urad dal chilka) is also great, but the whole version gives a slightly different texture to the blend. In some South Indian regions, they prefer using a mix! (About 200g)

Curry Leaves: Fresh vs. Dried & Aromatic Profile

Fresh curry leaves are always best if you can get them! But dried work in a pinch. The aroma is what we’re after, so make sure your curry leaves are fragrant. (About 8g)

Dried Red Chillies: Spice Level & Types

I use a mix of medium-hot dried red chillies. Byadagi chillies are great for color and mild heat, while Guntur chillies pack a bit more punch. Adjust the number based on your spice preference! (About 15-20g)

Asafoetida (Hing): Quality & Storage

Asafoetida has a pungent smell, but it mellows out beautifully when cooked. It adds a savory, umami flavor that’s essential in South Indian cuisine. Store it in an airtight container away from light and moisture to preserve its potency. (About 4g)

Peanut Oil: Alternatives & Flavor Impact

Peanut oil has a high smoke point and a neutral flavor, making it ideal for roasting. You can substitute with sunflower oil or vegetable oil if needed, but peanut oil really does give the best results. (About 10ml)

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Heat a pan over low heat. Add 1 teaspoon of peanut oil and roast the black sesame seeds until they’re glossy and wonderfully aromatic. This takes about 3-5 minutes. Be careful not to burn them! Transfer them to a plate to cool completely.
2. In the same pan, add another teaspoon of oil. Roast the urad dal until it turns golden brown and smells nutty – around 5-7 minutes. Again, keep the heat low to prevent burning. Spread it out on a plate to cool.
3. Now, roast the curry leaves and dried red chillies until they become crisp. This should only take a minute or two. Watch them closely, as they can burn quickly! Let everything cool completely. This is important – you don’t want to melt your blender!
4. Once everything is cool, add the cooled sesame seeds, urad dal, curry leaves, red chillies, salt, and asafoetida to a blender.
5. Grind everything to a slightly coarse powder. You can adjust the texture to your liking – some people prefer it finer, others coarser. I like a little bit of texture myself!

Expert Tips

A few little things to keep in mind for the best results.

Roasting Techniques for Maximum Flavor

Low and slow is the key! Roasting on low heat allows the flavors to develop fully without burning the ingredients. Stir frequently to ensure even roasting.

Achieving the Perfect Grind Consistency

Pulse the blender a few times to start, then grind continuously until you reach your desired consistency. Don’t over-grind, or you’ll end up with a paste!

Storing for Optimal Freshness

Store the spice blend in an airtight container in a cool, dark place for up to 15-20 days. For longer storage, freeze it in an airtight container or zip-lock bag.

Variations

Let’s get creative!

Spice Level Adjustment

Don’t like it too spicy? Reduce the number of red chillies. Want more heat? Add a few extra! You can also use different types of chillies for varying levels of spice.

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Confirmation

This recipe is also naturally gluten-free.

Regional Variations (Tamil Nadu, Karnataka, Andhra Pradesh)

In Tamil Nadu, they sometimes add a pinch of turmeric powder. Karnataka folks might include a few cloves. And in Andhra Pradesh, you’ll often find a higher proportion of red chillies!

Festival Adaptations (Makar Sankranti, Pongal)

This spice blend is often used in dishes prepared during Makar Sankranti and Pongal, adding a festive touch to the celebrations.

Serving Suggestions

This spice blend is incredibly versatile!

• Add a teaspoon to sambar or rasam for a depth of flavor.
• Mix it into chutneys for an extra kick.
• Sprinkle it over rice with a little ghee for a simple yet satisfying meal.
• Use it as a seasoning for vegetable stir-fries.

Storage Instructions

As mentioned before, store in an airtight container in a cool, dark place for up to 20 days, or freeze for longer storage.

FAQs

Got questions? I’ve got answers!

What is the shelf life of this spice blend?

It’s best used within 15-20 days for optimal flavor, but it can be frozen for up to 6 months.

Can I use different types of oil for roasting?

Yes, sunflower or vegetable oil can be used as substitutes for peanut oil.

Can I adjust the number of red chillies to control the spice level?

Absolutely! Feel free to adjust the quantity to suit your preference.

What are the health benefits of black sesame seeds and urad dal?

Black sesame seeds are rich in calcium and antioxidants, while urad dal is a good source of protein and fiber.

Can this spice blend be used in other dishes besides South Indian cuisine?

Definitely! Try adding it to roasted vegetables, soups, or even marinades for a unique flavor boost.