Urad Dal Recipe- Potato & Black Pepper Curry- Authentic Indian

Last Updated on 2 months by Neha Deshmukh

Urad Dal Recipe: Potato & Black Pepper Curry – Authentic Indian

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Urad Dal Curry with potatoes and a lovely kick of black pepper. This isn’t just any dal; it’s a dish that reminds me of my grandmother’s cooking, and I’m so excited to share her legacy with you. It’s a bit of a process, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

This Urad Dal Curry is a beautiful blend of textures and tastes. The creamy potato, the slightly crispy urad dal fritters, and the warm spices create a symphony in your mouth. It’s hearty, satisfying, and perfect with a side of rice or roti. Plus, it’s a fantastic way to explore the diverse flavors of Indian cuisine!

Ingredients

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

• 1 cup urad dal
• 1 teaspoon black pepper
• 1 teaspoon salt (plus more to taste)
• 3.25 cups water
• 4 cups canola oil (for frying)
• 1.33 cups onion, chopped
• 1.5 cups potato, cubed
• 1 inch ginger, grated
• 3 cloves garlic, minced
• 1 green chili, slit
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 0.5 cup coconut milk
• 1 sprig curry leaves
• 1 tablespoon olive oil

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Urad Dal: Types & Regional Variations

Urad dal, also known as black gram, is the star of this show. You can use whole urad dal or split urad dal (urad dal chilka). I prefer whole for a slightly nuttier flavor and better texture when fried. In South India, this dal is often used in sambar and idli batter.

Black Pepper: Quality & Flavor Profile

Don’t skimp on the black pepper! Freshly ground black pepper has a much more vibrant flavor. The pepper adds a wonderful warmth that balances the richness of the coconut milk.

Coconut Milk: Full-Fat vs. Low-Fat Options

Full-fat coconut milk will give you the creamiest, most flavorful curry. However, if you’re watching your calories, you can use low-fat coconut milk. Just be aware that the gravy won’t be quite as rich.

Garam Masala: Homemade vs. Store-Bought

Garam masala is a blend of warming spices. While store-bought is convenient, homemade garam masala is amazing. I’ve included instructions for making your own in the recipe!

Oil Selection: Canola vs. Coconut Oil – Impact on Flavor

I use canola oil for frying the urad dal because of its high smoke point. For the tempering, coconut oil adds a beautiful aroma and flavor that complements the other ingredients.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in water for 3-4 hours. This is crucial for getting a smooth paste. Once soaked, drain the dal and grind it with black pepper and salt to form a smooth paste.
2. Heat the canola oil in a deep frying pan to 365°F (185°C). Carefully drop golf ball-sized portions of the urad dal paste into the hot oil. Fry until golden brown and crispy, flipping frequently to prevent cracking. Set aside on a paper towel-lined plate.
3. While the dal is frying, boil the potato cubes in water with a pinch of oil until tender – about 20 minutes. Drain and set aside.
4. If you’re making your own garam masala, dry roast the spices for about a minute, then grind them into a powder.
5. In a large pot or deep pan, heat the olive oil. Sauté the onions and green chili until translucent. Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
6. Now, add the turmeric powder, coriander powder, chili powder, salt, and garam masala. Cook for 2 minutes, stirring constantly to prevent burning. This is where the magic happens!
7. Combine the cooked potatoes, coconut milk, and water in the pot. Simmer for 2 minutes, allowing the flavors to meld.
8. Gently add the fried urad balls to the gravy. Cook for 1 minute, then add the curry leaves.
9. Finally, temper mustard seeds, urad dal, and red chilies in coconut oil. Pour this fragrant tempering over the curry. Serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the urad dal. Fry in batches to ensure they cook evenly.
• Adjust the amount of chili powder to your spice preference.
• For a smoother gravy, you can blend a portion of the cooked potatoes before adding them back to the pot.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chili powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of chili powder.
• Hot: Add 1.5 – 2 teaspoons of chili powder or add a finely chopped bird’s eye chili.

Regional Variations (South Indian, North Indian)

• South Indian: Add a pinch of asafoetida (hing) to the tempering.
• North Indian: Use a dollop of ghee instead of olive oil for sautéing the onions.

Festival Adaptations (Onam, Diwali)

This curry is a wonderful addition to festive meals! During Onam, it’s often served as part of the sadya. For Diwali, it’s a comforting dish to enjoy with family.

Serving Suggestions

This Urad Dal Curry is fantastic with:

• Steamed rice
• Roti or naan
• A side of raita (yogurt dip)
• A simple vegetable stir-fry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

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

Soaking the urad dal for at least 3-4 hours is key. This softens the dal and allows it to grind into a smooth paste.

Can I use a different type of potato for this curry?

Yes, you can! Yukon Gold or red potatoes work well. Avoid waxy potatoes, as they may not break down as easily.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

What is the significance of tempering in Indian cooking?

Tempering (tadka or chhonk) is a crucial step in Indian cooking. It infuses the oil with aromatic spices, which then flavor the entire dish.

Can this curry be made ahead of time?

Yes, you can make the curry ahead of time. However, it’s best to fry the urad dal just before serving to maintain its crispness.

What side dishes pair well with Urad Dal Curry?

Steamed rice, roti, raita, and a simple vegetable stir-fry are all great options.

Can I freeze leftover Urad Dal Curry?

Yes, you can freeze it! However, the texture of the potatoes may change slightly upon thawing.