Urad Dal Recipe (Black Dal)

North Indian Black Dal aka urad dal cooked with minimal ingredients. It is flavorful, hearty and makes for a protein packed dish. Serve it with basmati rice or flatbreads like roti, naan or kulcha.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time15

Cook Time1

Soaking time7

Total Time1 15

Servings4

AuthorSwasthi

Ingredients (1 cup = 240ml )

½ cup (100 grams) black urad dal
½ cup (100 grams) chana dal (Bengal gram)
2 to 3 tablespoons oil or ghee (+ 1 tablespoon ghee to finish)
½ teaspoon cumin seeds
1 inch cinnamon piece
1 black cardamom
1 bay leaf (Indian tej patta)
¾ cup (1 medium) onion (chopped)
1 green chili (chopped, more if you want, omit for low heat)
¾ tablespoon (1 inch) ginger (peeled and minced or use ¾ tsp paste)
¾ tablespoon (3 large cloves) garlic (peeled and minced or use ¾ tsp paste)
1¼ cup (2 medium) tomatoes (deseed & chop or puree, or ⅔ cup store bought tomato puree/ passata)
⅓ to ½ teaspoon Kashmiri red chili powder (adjust to your preference)
½ teaspoon garam masala (+ a pinch more if you want)
¼ teaspoon turmeric
¾ teaspoon sea salt (+ more, adjust to taste)
3 cups (720 ml) water + 1 cup hot water to adjust the consistency
2 to 3 tablespoons coriander leaves / cilantro fine chopped
¾ tablespoon kasuri methi (optional, dried fenugreek leaves)

How to make the recipe

Rinse urad and chana dal very well, rubbing with your fingers. Repeat the rinse thrice and soak overnight or for a minimum of 7 hours. Drain the water and rinse when you are ready to cook.
Pour oil or ghee to a hot pressure cooker and add cumin seeds, cinnamon and black cardamom. When the seeds begin to sizzle, add onions and saute for 5 mins, until light golden.
Add ginger, garlic and green chili. Saute for 2 mins and stir in turmeric, salt, red chili powder and garam masala powder. Add the tomatoes and saute for a minute or 2.
Add the dal and pour water. Mix well and close the pressure cooker. Pressure cook for 8 whistles on a medium heat. or If using instant pot, pressure cook for 35 mins. Let the pressure drop naturally.
Open the lid and mash the lentils with a masher. You want nearly half (or ⅓) of the lentils to be broken down/mashed. Pour hot water in batches and simmer for 20 to 25 mins until really thick, aromatic and creamy.
Taste test and add more salt to your taste. Finish the dish with a sprinkle of garam masala (if you want), kasuri methi (optional), ghee and coriander leaves.
Serve urad dal with basmati rice or naan, plain parathas, roti or kulcha.

NUTRITION (estimation only)