Urad Dal Recipe – Authentic South Indian Spice Blend with Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Urad Dal Recipe – Authentic South Indian Spice Blend with Curry Leaves

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a homemade Urad Dal spice blend. This isn’t just a recipe; it’s a little piece of South Indian culinary tradition. I remember watching my grandmother meticulously prepare this, the aroma filling the entire house. It’s a flavour base for so many dishes, and honestly, once you make your own, you’ll never go back to store-bought!

Why You’ll Love This Recipe

This Urad Dal blend is a game-changer. It adds a depth of flavour to dals, sambar, rasam, and even simple rice dishes that’s just… magical. It’s surprisingly easy to make, and the flavour is so much better than anything you can buy. Plus, knowing exactly what goes into your food is always a good thing, right? It takes just 15 minutes to make and yields about 1 cup of this flavourful spice blend.

Ingredients

Here’s what you’ll need to create this aromatic blend:

• 1 cup split urad dal (approximately 200g)
• ¼ cup whole coriander seeds (approximately 30g)
• 2 strands fresh curry leaves (about 15-20 leaves)
• 15 dry red chillies
• 1 tsp oil (approximately 5ml)
• ¼ tsp asafoetida powder (hing) (approximately 1g)
• ½ tsp salt (approximately 3g)
• 6 garlic cloves

Ingredient Notes

Let’s talk ingredients! This blend really shines because of a few key players:

• Urad Dal: This is the star! Urad dal (black gram) provides a nutty, earthy base. It’s a staple in South Indian cooking, lending richness to everything it touches.
• Curry Leaves: Don’t even think about skipping these! Fresh curry leaves add an incredible citrusy aroma and flavour. They’re almost essential in South Indian cuisine.
• Dry Red Chillies: These bring the heat, of course! The type of chilli you use will affect the spice level, so choose wisely. Byadagi chillies give colour with mild heat, while Guntur chillies pack a punch.

South Indian spice blends vary so much from family to family and region to region. Some people add a touch of fenugreek, others include mustard seeds. Feel free to experiment once you get comfortable with the base recipe!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat.
2. Add the urad dal, coriander seeds, and curry leaves. Now, we’re going to roast them! Keep stirring constantly to prevent burning.
3. Roast until the dal turns a beautiful golden brown. This usually takes about 5-7 minutes.
4. Next, add the dry red chillies and continue roasting on low flame. We want them to deepen in colour, almost a rich mahogany. This takes another 2-3 minutes.
5. Remove the pan from the heat. This is important – the residual heat will continue to cook the spices.
6. Stir in the asafoetida, salt, and chopped garlic.
7. Let the mixture cool completely. This is crucial for grinding.
8. Finally, grind everything to your desired consistency using a mixer or grinder. I like mine slightly coarse, but you can make it a fine powder if you prefer.

Expert Tips

Want to nail this recipe? Here are a few things I’ve learned over the years:

• Roasting is Key: Don’t rush the roasting process! It’s what develops the flavour. You’ll notice the aroma changing as the spices roast – that’s your cue.
• Colour Change: Keep a close eye on the colour. The dal should be golden brown, and the chillies should be a deep, rich colour.
• Cooling is Crucial: Seriously, let it cool completely before grinding. Otherwise, you’ll end up with a sticky mess.

Variations

Let’s personalize this!

• Spice Level Adjustments: For a mild blend, use fewer chillies (maybe 5-8) or remove the seeds. For medium heat, stick with the 15 chillies. And for hot? Go wild! Add 20+ chillies or use hotter varieties.
• Storage for Different Climates: If you live in a humid climate, roast the spices a little longer to remove more moisture.
• Dish Adaptations: My friend, Priya, swears by adding a teaspoon of this blend to her Sambar for an extra layer of flavour. It’s also fantastic in Rasam!

Serving Suggestions

Okay, you’ve made the blend… now what?

• Tempering for Dals: This is where it really shines. Heat a little oil or ghee, add a spoonful of this blend, and pour it over your cooked dal.
• Seasoning for Rice: Sprinkle a pinch over steamed rice for a simple yet flavourful meal.
• Vegetable Seasoning: Add a teaspoon to roasted vegetables for a South Indian twist.

Storage Instructions

Store your Urad Dal blend in an airtight container at room temperature. It should stay fresh for up to 2 months. I like to use glass jars – they keep the aroma locked in.

FAQs

Let’s answer some common questions:

1. What is the best way to store homemade Urad Dal spice blend to maintain freshness?

An airtight container in a cool, dark place is best! Glass jars are ideal.

2. Can I use pre-split Urad Dal for this recipe? Will it affect the flavor?

You can, but the flavour won’t be quite as robust. Whole urad dal has a more intense, nutty flavour.

3. What type of oil is traditionally used for tempering in this recipe?

Traditionally, groundnut oil (peanut oil) or sesame oil are used. But any neutral oil will work in a pinch!

4. How can I adjust the heat level of this Urad Dal blend?

Reduce the number of chillies for less heat, or use milder varieties. Add more chillies or hotter varieties for more heat.

5. Can this Urad Dal blend be used in other cuisines besides South Indian?

Absolutely! It can add a unique flavour to many dishes. Try it in lentil soups, stews, or even as a rub for grilled meats.