Urad Dal & Chana Dal Recipe – Authentic Indian Rice & Lentil Dish

Last Updated on 2 months by Neha Deshmukh

Urad Dal & Chana Dal Recipe – Authentic Indian Rice & Lentil Dish

Introduction

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Urad Dal & Chana Dal. It’s a wonderfully comforting dish, packed with flavour and surprisingly quick to make. I first learned to make this from my grandmother, and honestly, it’s one of those recipes that just feels like home. It’s perfect for a simple weeknight dinner or a festive meal. Let’s get cooking!

Why You’ll Love This Recipe

This Urad Dal & Chana Dal isn’t just delicious; it’s also incredibly versatile. It’s a fantastic way to enjoy a hearty, flavourful meal without spending hours in the kitchen. Plus, it’s easily adaptable to your spice preference and dietary needs. It’s a beautiful blend of textures and tastes – the soft rice, the crunchy cashews, and the aromatic spices… yum!

Ingredients

Here’s what you’ll need to create this delightful dish:

• 2 teaspoon urad dal (soaked) – about 15g
• 2 teaspoon chana dal (soaked) – about 15g
• 1.5 tablespoon avocado oil – about 22ml
• 0.5 teaspoon mustard seeds – about 2g
• Pinch of hing (asafetida) – about 1/8 teaspoon
• 1 teaspoon chopped ginger – about 5g
• 1-2 green chilies – adjust to your spice level
• 15 cashews – about 20g
• 6-7 curry leaves – about 5g
• 0.75 cup freshly grated coconut – about 75g
• 3-4 cup cooked basmati rice – about 600-800g
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A little goes a long way with some of these.

• Urad Dal & Chana Dal: Soaking these lentils for even just 15 minutes helps them cook faster and become beautifully soft. Don’t skip this step!
• Avocado Oil: I love using avocado oil for its mild flavour and high smoke point. But feel free to use any cooking oil you prefer – sunflower, canola, or even ghee for a richer taste.
• Hing (Asafetida): This is a bit of a secret weapon in Indian cooking! It adds a unique savoury flavour. A little pinch is all you need – it’s quite potent.
• Coconut: Freshly grated coconut really makes a difference, but unsweetened desiccated coconut works in a pinch.

Urad Dal & Chana Dal: Understanding the Lentils

Urad dal (black gram) and chana dal (split chickpeas) are powerhouses of protein and flavour. They’re commonly used in South Indian cuisine and bring a lovely earthy taste to this dish. They complement the rice beautifully, creating a satisfying and wholesome meal.

Avocado Oil: A Healthy & Flavorful Choice

I’ve been using avocado oil more and more lately. It’s a fantastic source of healthy fats and has a really neutral flavour that lets the spices shine. It’s also great for higher-heat cooking.

Hing (Asafetida): The Secret Ingredient & Its Benefits

Hing, or asafetida, is a resin with a pungent aroma. Don’t let that put you off! When cooked, it transforms into a flavour enhancer that adds a savoury, umami depth to the dish. It’s also known for its digestive properties.

Regional Variations in Spice Levels & Coconut Use

This recipe is pretty adaptable. In some South Indian households, they add a lot more green chilies for a fiery kick. Others prefer a more generous helping of coconut. Feel free to adjust to your liking! My friend’s family always adds a squeeze of lime juice at the end – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your urad dal and chana dal in water for about 15 minutes. Then, drain them well and set aside.
2. Heat the avocado oil in a pan over medium heat. Once hot, add the mustard seeds and wait for them to splutter and crackle – this is important for releasing their flavour.
3. Stir in the hing (if using), followed by the chopped ginger and green chilies. Sauté for a minute or so until fragrant. Your kitchen should be smelling amazing right about now!
4. Add the soaked dals, cashews, and curry leaves to the pan. Cook, stirring occasionally, until the cashews turn golden brown and the dals are lightly toasted.
5. Mix in the freshly grated coconut and cook for another minute, just to release its aroma.
6. Now, add the cooked rice and salt to taste. Gently combine everything, making sure the rice is heated through and everything is well mixed.
7. Serve hot with pickle and pappadum for a truly traditional touch.

Expert Tips

• Don’t overcrowd the pan when sautéing the dals and cashews. Cook in batches if necessary.
• Make sure the rice is cooked properly before adding it to the pan. It should be fluffy and separate.
• Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies for a milder flavour. Add a pinch of red chili powder for extra heat.
• Festival Adaptations (Specific South Indian Festivals): During Pongal or Onam, this dish is often made with freshly harvested rice and served as part of a larger festive meal.

Serving Suggestions

This Urad Dal & Chana Dal is fantastic on its own, but it’s even better with some accompaniments. I love serving it with a side of cool yogurt, a spicy pickle, and crispy pappadums. A simple vegetable side dish also complements it well.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might dry out a little, so you can add a splash of water while reheating.

FAQs

What is the best type of rice to use for this dish?

Basmati rice is my go-to! It’s fragrant and fluffy, and it pairs beautifully with the dals and spices. But you can also use any long-grain rice you prefer.

Can I make this recipe ahead of time?

You can definitely prepare the soaked dals and chopped ingredients ahead of time. This will save you some time when you’re ready to cook.

What can I substitute for hing (asafoetida)?

If you can’t find hing, you can omit it, but it does add a unique flavour. Some people use a pinch of garlic powder as a substitute, but it won’t be quite the same.

How do I adjust the spice level to my preference?

Simply adjust the number of green chilies you use. You can also add a pinch of red chili powder for extra heat.

Is this dish suitable for those with nut allergies (regarding cashews)?

Unfortunately, no. Cashews are a key ingredient in this recipe. You could try omitting them, but it will change the texture and flavour of the dish.