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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 minutes
Cook Time 40 minutes
Total Time 55 minutes
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