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Looking for a comforting, hearty dish that’s as nourishing as it is delicious? Meet Split Black Gram Lentil Soup, or Urad Dal—a popular choice in Indian kitchens. This wholesome soup is made with creamy urad dal (split black gram lentils) and infused with a blend of aromatic spices that come together to create a burst of flavor in every bite.

It’s filling, nutritious, and packed with plant-based protein, making it perfect for vegetarians and anyone who loves a hearty, home-cooked meal.

This dish is incredibly versatile and pairs wonderfully with warm naan, steamed rice, or even a fresh salad. It’s rich and flavorful enough to enjoy on its own, making it a great go-to for a cozy evening or an upgraded dinner option.

With simple steps and easy-to-find ingredients, this recipe fits right into your busy schedule. Get ready to treat yourself to a bowl of pure comfort!

Table of Contents

Urad Dal Recipe – Flavorful and Simple

This Split Black Gram Lentil Soup (Urad Dal) is a comforting and nutritious dish packed with warm spices and rich flavors. Perfect as a main or side dish, it pairs beautifully with steamed rice, naan, or can be enjoyed as a hearty soup. The creamy texture of urad dal, combined with aromatic spices and a flavorful tempering, makes it a satisfying and wholesome meal.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course, Side Dish

Cuisine Indian

Servings 4 Servings

Calories 200 kcal

Equipment

Large pot or pressure cooker
Medium-sized skillet
Mixing spoon
Strainer
Blender or immersion blender (optional, for a smoother texture)
Measuring cups and spoons

Ingredients

For the Dal:

1 Cup Split black gram lentils (urad dal) (rinsed and soaked for 30 minutes)
3 Cups Water
1 Medium onion (finely chopped)
2 Medium tomatoes (finely chopped)
1 Green chili, slit lengthwise (adjust to taste)
1 Tsp Grated ginger
1 Tsp Minced garlic
½ Tsp Turmeric powder
1 Tsp Cumin seeds
1 Tsp Ground coriander
½ Tsp Garam masala
Salt (to taste)
1 Tbsp Cooking oil or ghee

For Tempering:

1 Tbsp Ghee or butter
½ Tsp Cumin seeds
2-3 Dried red chilies
5-6 Curry leaves (optional)
A pinch of asafoetida (hing)

For Garnish:

Fresh cilantro leaves (chopped)
A squeeze of lemon

Instructions

Prepare the Dal
Rinse the soaked lentils thoroughly.
In a large pot or pressure cooker, add the lentils, water, turmeric, and a pinch of salt.
Cook until the lentils are soft and tender (about 30 minutes in a pot or 15 minutes in a pressure cooker). Set aside.
Make the Base
Heat 1 tablespoon of oil or ghee in a skillet over medium heat.
Add cumin seeds and let them splutter. Then, add ginger, garlic, and green chili, and sauté for 1 minute until aromatic.
Add Onions and Tomatoes
Stir in the chopped onion and cook until golden brown.
Add the tomatoes and cook until they break down into a soft paste.
Spice It Up
Add ground coriander, garam masala, and salt to taste.
Cook for another 2 minutes, allowing the spices to bloom.
Combine Dal with Base
Pour the cooked dal into the skillet and mix well.
Add water to adjust the consistency to your preference.
Simmer for 10 minutes to allow the flavors to meld.
Prepare the Tempering
In a small pan, heat ghee or butter.
Add cumin seeds, dried red chilies, curry leaves, and a pinch of asafoetida.
Fry for 30 seconds until fragrant.Pour this tempering over the dal.
Garnish and Serve
Garnish with chopped cilantro and a squeeze of lemon juice.
Serve hot with rice, naan, or enjoy as a comforting soup.

Video

Notes

Soaking the lentils reduces cooking time and improves digestibility.
For a creamier texture, blend half the cooked dal before combining it with the spice base.
Adjust the spice levels by adding more or fewer green chilies and dried red chilies.
For added richness, stir in a tablespoon of cream or yogurt before serving.

Keyword Indian Cuisine, Lentil Soup, Vegetarian

Variations to Try

Mixed Lentils: Use a mix of urad dal with moong dal (split yellow lentils) or toor dal (pigeon peas) for a different texture and extra nutrition.
Creamy Twist: Add coconut milk, heavy cream, or cashew paste at the end to make the soup richer and balance the spices.
Smoky Flavor: Add a pinch of smoked paprika or a small piece of smoked red chili during the tempering for a smoky taste.
Add Vegetables: Toss in chopped spinach, carrots, or zucchini to make the dish heartier and more nutritious.
Different Spices: Try curry leaves, fennel seeds, or mustard seeds in the tempering for unique regional flavors.

Pairing Suggestions

Split black gram lentil soup with rice — plain steamed rice

With Rice: Serve this dal with plain steamed rice or jeera (cumin) rice for a classic, satisfying meal.
With Bread: Pair it with buttery naan, roti, or paratha for a comforting and hearty combination.
As a Side: Enjoy it as a side dish with grilled vegetables or tandoori-style dishes.
Simple Additions: Add a dollop of yogurt, a drizzle of lemon juice, or some crunchy papad for a well-rounded plate.

Storage and Reheating Tips

Refrigeration: Keep leftover dal in an airtight container in the fridge for up to 3 days.
Freezing: Pour cooled dal into freezer-safe containers or bags, leaving some space for expansion. It stays good for up to 3 months.
Reheating: Warm the dal on the stovetop over low heat, stirring often. If it thickens too much, add a splash of water or broth to reach the right consistency.

Final Thoughts

Split Black Gram Lentil Soup is the kind of dish that sticks with you—not just because it’s filling, but because it’s comforting and satisfying in all the right ways. Whether you’re making it for yourself, your family, or friends, it’s a recipe that feels like home.

What makes this soup special is how adaptable it is. You can tweak the spices, add different ingredients, or pair it with anything from rice to bread, making it perfect for any occasion. Take your time with it, enjoy the process, and savor every bite.

Split Black Gram Lentil Soup – Urad Dal Recipe