Urad Dal Recipe – Authentic South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Urad Dal Recipe – Authentic South Indian Spice Blend

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a simple yet flavourful Urad Dal preparation. It’s a staple in South Indian cuisine, and honestly, once you get the hang of it, you’ll find yourself making it all the time. It’s perfect as a side dish, a quick snack, or even a flavour boost to your rice. Let’s dive in!

Why You’ll Love This Recipe

This Urad Dal recipe is all about simplicity and bold flavours. It comes together in under 10 minutes, requires minimal ingredients, and delivers a fantastic punch. It’s a wonderful introduction to South Indian spice blends, and it’s surprisingly versatile. Trust me, you’ll be hooked!

Ingredients

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

• 2 tablespoons Urad dal
• 1 cup Curd (plain yogurt)
• 1 Red chilli (adjust to your spice preference)
• 0.25 teaspoon Asafoetida (solid)
• Salt to taste
• 2 teaspoons Coconut oil
• 0.25 teaspoon Mustard seeds
• 1 sprig Curry leaves
• 1 Green chilli, chopped
• 0.5 teaspoon Ginger, chopped (optional)

Ingredient Notes

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

Urad Dal: Types and Quality

Urad dal, also known as black gram, is the star of the show. You can find both whole and split urad dal. For this recipe, we’re using whole urad dal for a richer flavour. Make sure your urad dal is fresh – it should smell nutty and not stale.

Red Chilli: Choosing the Right Heat Level

I usually use a medium-hot red chilli, but feel free to adjust based on your preference. You can use Kashmiri red chillies for colour and mild heat, or a spicier variety if you like things fiery!

Asafoetida (Hing): Solid vs. Powder & Regional Variations

Asafoetida, or hing, has a unique pungent aroma that adds incredible depth. Solid asafoetida is traditional, and I prefer it for this recipe. Powdered asafoetida works in a pinch, but you’ll need about half the amount. Different regions in India use hing differently – some add it generously, others more subtly.

Curd: Full-Fat vs. Low-Fat & Homemade Options

Full-fat curd gives the best flavour and texture, but low-fat works too. If you have the time, homemade curd is always a winner! It’s so easy to make and tastes amazing.

Coconut Oil: Cold-Pressed vs. Refined

Coconut oil is essential for the tempering. I recommend using cold-pressed coconut oil for its lovely aroma and health benefits. Refined coconut oil will work, but the flavour won’t be quite as pronounced.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the urad dal, red chilli, and asafoetida in a pan over medium heat. Keep stirring until the urad dal turns golden brown and fragrant – this usually takes about 2-3 minutes.
2. Remove from heat and let the roasted mixture cool completely. Once cooled, grind it into a fine powder using a blender or spice grinder.
3. In a mixing bowl, combine the ground urad dal powder, curd, and salt. Whisk everything together until you have a smooth, creamy mixture.
4. Now for the tempering! Heat the coconut oil in a small pan. Once hot, add the mustard seeds and let them splutter.
5. Add the chopped green chilli, ginger (if using), and curry leaves. Sauté for a few seconds until the curry leaves are crisp.
6. Pour the hot tempering over the curd mixture and give it a good mix. Let it rest for about 10 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Don’t skip the roasting step! It really brings out the flavour of the urad dal.
• Make sure the oil is hot before adding the mustard seeds – this ensures they splutter nicely.
• Adjust the salt to your liking.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

Easily make this vegan by substituting the curd with plant-based yogurt. Coconut yogurt works particularly well!

Spice Level Adjustment (Mild to Spicy)

Want it milder? Remove the seeds from the red chilli or use a milder variety. For extra heat, add a pinch of cayenne pepper or use a hotter chilli.

Regional Variations (Tamil Nadu, Kerala, Andhra Pradesh)

In Tamil Nadu, they sometimes add a pinch of turmeric powder to the curd mixture. Kerala variations often include a squeeze of lime juice. Andhra Pradesh versions can be quite spicy, with the addition of more chillies.

Festival Adaptations (Onam, Pongal)

During Onam and Pongal, this Urad Dal is often served as part of the sadya (feast). It’s a small but important component of the elaborate spread.

Serving Suggestions

This Urad Dal is fantastic with:

• Steaming hot rice
• Idli or dosa
• As a side dish with any South Indian meal
• Simply enjoyed on its own as a quick snack!

Storage Instructions

You can store leftover Urad Dal in an airtight container in the refrigerator for up to 2 days. The flavour might intensify slightly over time.

FAQs

Let’s answer some common questions!

What is Urad Dal and its health benefits?

Urad dal is a type of black gram that’s packed with protein, fibre, and iron. It’s great for digestion and can help regulate blood sugar levels.

Can I use powdered asafoetida instead of solid?

Yes, you can! Use about half the amount of powdered asafoetida compared to solid.

What type of curd is best for this recipe?

Full-fat curd gives the best flavour and texture, but low-fat works too. Homemade is always a bonus!

How can I adjust the spice level of this urad dal preparation?

Use milder or hotter chillies, or adjust the quantity of chilli used. Removing the seeds from the chilli will also reduce the heat.

Can this be made ahead of time? How long will it keep?

You can prepare the urad dal powder ahead of time and store it in an airtight container. The finished dish is best enjoyed fresh, but leftovers will keep in the refrigerator for up to 2 days.