Urad Dal
Dals are ideal as vegan and vegetarian protein sources and urad dal holds a unique place in South Asian cuisine. From its creamy texture to its incredible health benefits, urad dal is a staple ingredient that adds both flavor and nutrition to countless dishes.
It is also known as split urad dal, washed urad or dal maash and has a creamy white color. This dal is cherished not only for its versatility but also for its deep, earthy flavor and rich, creamy consistency. But it isn’t just delicious—it’s packed with nutrients and offers several health benefits, making it a worthy addition to any diet.
Preparation:
Before cooking, it’s important to soak the dal. This reduces the cooking time and makes the dal easier to digest.
There are 2 ways to cook it:
- Stovetop method: this can take a little longer but the taste will not be compromised.
- Pressure cooker method: my preferred method because it saves time.
Storage: It stays good for a week in the refrigerator in an airtight container. It may thicken after it cools down and after refrigerating. Just simply add a little water to bring it back to your desired consistency.
Serving suggestion:
- This dal goes well with plain rice.
- It can be served with roti, naan or parathas.
Check out my other vegetarian meals
Urad Dal
Ingredients
- 1 cup Urad daal (washed well and soaked at least 1 hour)
- 1/4 cup oil
- 1 medium onion diced
- 1 tablespoons ginger-garlic paste
- 1/2 cup tomatoes diced
- 1 1/2 teaspoon red chili powder (or adjust according to preference)
- 1 teaspoon turmeric powder
- 2 teaspoon salt
- 1 teaspoon cumin powder
- 3 cups hot water
- 1/2 teaspoon garam masala powder
- 1 tablespoon kasuri methi (crushed)
- 1/2 tablespoon vinegar / lemon juice
Instructions
- Place the pressure cooker on medium-high heat and add oil.
- Add the diced onions and saute until they turn translucent.
- Add the ginger-garlic paste and saute until they turn light brown.
- Then add the diced tomatoes and the following spices – red chili powder, turmeric powder, salt and cumin powder. Cook until the tomatoes soften and oil separates.
- Add the washed daal and mix well so that the daal is well coated with the tomato mixture.
- Add 3 cups of hot water.
- Stir. Close the pressure cooker when the whistle starts, reduce heat slightly and cook for 10 minutes.
- Then switch off the heat and let the pressure from the pressure cooker release safely.
- Open the pressure cooker and finally add the garam masala powder, kasuri methi (crushed) and the vinegar / lemon juice and stir gently.
- Taste and adjust the salt if needed.
- Serve hot with roti, naan or rice.
Notes
- Wash the daal several times until the water runs clear.
- It can be cooked without a pressure cooker. The steps are the same except once water is added, reduce the heat to medium. Cover and let it cook for 25-30 minutes or until the daal is completely cooked.
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