Urad Dal Recipe – Authentic Indian Lentil Curry with Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Urad Dal Recipe – Authentic Indian Lentil Curry with Curry Leaves

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Urad Dal. This lentil curry is a staple in many South Indian homes, and honestly, it’s one of those dishes that just feels like comfort food. I first learned to make this from my grandmother, and it’s been a family favorite ever since. It’s surprisingly easy to whip up, even on a busy weeknight, and the aroma of curry leaves sizzling in oil is just heavenly!

Why You’ll Love This Recipe

This Urad Dal recipe is more than just a meal; it’s an experience. It’s packed with protein, incredibly satisfying, and bursting with authentic Indian flavors. Plus, it’s a fantastic way to introduce yourself to the wonderful world of dals! You’ll love how quickly it comes together and how versatile it is – perfect with roti, rice, or even a side of yogurt.

Ingredients

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

• 1 cup urad dal/maash dal/white lentils
• 1 onion
• 1 green chili
• 0.5 tbsp red chili powder
• 0.25 tbsp turmeric powder
• 0.5 tbsp ginger-garlic paste
• 6-9 fresh curry leaves
• 2-3 sprigs fresh coriander leaves
• Salt, to taste
• Oil

Ingredient Notes

Let’s talk ingredients! Using good quality urad dal makes all the difference. I prefer the split urad dal (split white lentils) as it cooks faster, but whole urad dal works beautifully too – it just needs a little longer cooking time. Don’t skimp on the curry leaves; they are the soul of this dish! Fresh ginger-garlic paste is always best, but store-bought works in a pinch. And feel free to adjust the green chili to your spice preference.

Urad Dal (Maash Dal) Varieties & Uses

Urad dal, also known as maash dal or white lentils, is a powerhouse of nutrition. It’s a staple in Indian cuisine and comes in a few varieties:

• Whole Urad Dal: Takes longer to cook but has a slightly nutty flavor.
• Split Urad Dal: Cooks faster and is commonly used for dals and idli/dosa batter.
• Skinless Urad Dal: Also cooks quickly and has a smoother texture.

Beyond dals, urad dal is used in making popular dishes like idli, dosa, vada, and even some sweets!

The Significance of Curry Leaves in South Indian Cuisine

Curry leaves aren’t just a garnish; they’re a flavor bomb! They add a unique, citrusy aroma and a subtle bitterness that balances the richness of the dal. In South Indian cooking, curry leaves are considered auspicious and are often used in everyday cooking for their flavor and health benefits.

Regional Variations in Urad Dal Preparation

Urad Dal is prepared differently across India. In some regions, it’s cooked with tomatoes for a tangy flavor. Others add a squeeze of lemon juice at the end. My family’s recipe, which I’m sharing today, is a simple South Indian style, focusing on the beautiful flavors of the dal and curry leaves.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the urad dal a good wash and soak it in water for about an hour. This helps it cook evenly and become nice and creamy.
2. Drain the soaked dal and transfer it to a pressure cooker. Add a drop of oil and a pinch of turmeric powder. Pressure cook for 3-4 whistles, or until the dal is tender. Be careful not to overcook it, or it will become mushy!
3. While the dal is cooking, heat a little oil in a pan. Add the sliced onions and green chili and sauté until the onions turn translucent.
4. Now, add the curry leaves and fry for about 2 minutes until they become fragrant and crispy. This is where the magic happens!
5. Stir in the ginger-garlic paste and cook for another minute until it’s aromatic.
6. Once the dal is cooked, gently mix it into the pan with the sautéed onions and spices. Add the red chili powder and salt to taste.
7. Simmer the dal, covered, for 2-3 minutes, allowing the flavors to meld together.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few tips to help you make the perfect Urad Dal:

• Soaking is Key: Don’t skip the soaking step! It significantly reduces cooking time and improves the texture of the dal.
• Don’t Overcook: Overcooked dal is mushy and loses its appeal. Keep a close eye on it while pressure cooking.
• Tempering is Everything: The tempering (the process of frying spices in oil) is crucial for developing the flavor of the dal.

Achieving the Perfect Dal Consistency

The ideal Urad Dal consistency is creamy and slightly thick. If your dal is too thick, add a splash of hot water and simmer for a few more minutes. If it’s too watery, simmer uncovered for a bit longer to allow some of the liquid to evaporate.

Preventing the Dal from Sticking to the Bottom of the Pan

To prevent sticking, use a heavy-bottomed pan and stir the dal frequently, especially during the simmering stage. A little bit of ghee (clarified butter) added during the tempering can also help.

Variations

• Vegan Urad Dal: This recipe is naturally vegan! Just ensure you’re using oil and not ghee.
• Spice Level Adjustments (Mild, Medium, Spicy): Adjust the amount of red chili powder and green chilies to suit your taste. For a milder dal, use just a pinch of red chili powder or omit it altogether. For a spicier kick, add an extra green chili or a dash of cayenne pepper.
• Urad Dal for Festivals (Pongal, Makar Sankranti): Urad dal is often part of festive meals, especially during Pongal and Makar Sankranti. It’s sometimes combined with rice and other lentils to create a hearty and celebratory dish.

Gluten-Free Urad Dal

Good news! This Urad Dal recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

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

• With roti or naan
• With steamed rice
• With a side of yogurt or raita
• As part of a larger Indian thali (platter)

Storage Instructions

Leftover Urad Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

What is the best way to soak urad dal for optimal cooking?

Soak the urad dal in plenty of water for at least an hour, or even overnight. This helps it cook evenly and become creamy.

Can I use a different type of lentil instead of urad dal?

While urad dal is traditional, you can experiment with other lentils like toor dal or masoor dal. Keep in mind that the cooking time and flavor will be different.

How do I adjust the spice level in this urad dal recipe?

Adjust the amount of red chili powder and green chilies to your preference.

What is the best accompaniment to serve with urad dal?

Roti, rice, and a side of yogurt are all excellent choices!

How can I prevent the dal from becoming too watery?

Simmer the dal uncovered for a few minutes to allow some of the liquid to evaporate.