White Urad Dal is a comforting and creamy Indian dal made with split white urad dal, aromatic spices, onion, and tomato. It is hearty, flavorful, and perfect for everyday meals. Serve it with warm roti, rice, or your favorite Indian flatbread. It also makes a delicious and wholesome lunchbox option.
Sharing White Urad Dal Recipe With 2026 Alphabet Challenge Group
It is unbelievable that the year is ending soon and we’re already on the letter U of this Alphabet Challenge. When I planned to share dals, curries and sabjis for this theme, I was sure I would be able to see it through this far. But thanks to Wendy who started this group I have been able to add new recipes, some old redos and in the process discovered how vast the Indian Cuisine is. White Urad Dal is a popular dish in my home and make it at least twice a month if not more. I had first posted the recipe on my blog on 08/08/2012. This post definitely required updating with better photos and more SEO friendly composition.
U is for White Urad Dal
What is Urad Dal?
Urad is known by several names – black gram, urad bean, vigna mungo, mungo bean or black matpe bean. Grown widely in the Indian Sub Continent it is used not only for curries but for so many other dishes. Urad dal, whole or split is a vital ingredient in preparing fermented batter for idli, dosa and medu vada. It is also added to so many varieties of fritters. Dahi Vadas wouldn’t be the same without this dal. Papads or poppadoms that every Indian Restaurant serves and people love is made from urad dal. Basically, whichever Indian Cuisine you make, this dal is an essential pantry ingredient.
Two Types of Urad Dal
Urad is generally the name used when referring to the whole bean and urad dal is when it’s split. There are two types of urad dals available in the market – one with the black skin and one without the black skin. Both are used, though I prefer the one with the skin as it adds fibre to one’s diet. However, sometimes when I don’t get urad dal with the skin I buy the one without the skin which is also known as white urad dal. Restaurants tend to serve Dal Makhani which is made from whole Urad or the Black Gram. It is a much richer, creamier than this White Urad Dal.
Health Benefits of Urad Dal
Its rich in dietary fibre which helps to keep the digestive system healthy
Rich in magnesium and potassium, its good for heart health, improving circulation and preventing build up of bad cholesterol.
Its a rich source of protein
Urad dal contains calcium and therefore helps to maintain bone health.
Helps to control blood sugar levels therefore making it a good bean for diabetics.
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Easily available in Indian Stores and nowadays in Supermarkets too, use either the one with the skin or without the skin. The more popular one is the white one without the skin. Wash and soak the split urad dal in warm water for 30 -60 minutes. Cook the dal with enough water in the pressure cooker or the Instant Pot.
Pressure Cooker – cook it for 3-4 whistles over medium heat. Allow the pressure to release naturally before opening the lid.
Instant Pot – cook it in enough water on the pressure cook mode for 12-15 minutes at natural low mode. Allow the pressure to release naturally before opening the lid. The dal should be soft and not hard.
Onion
Finely chopped is best and make sure you stir fry it over low heat for flavour. No one likes the bitter taste of burnt onion. Can use either red, yellow or white onion.
Garlic
Add according to your taste. Can either add it minced of finely chopped. I prefer using a little more. I like to add sliced garlic, 1-2 cloves for the tempering or tadka. Slightly caramelized garlic adds a mellow, nutty, sweetish flavour.
Tomato
Either 1 medium tomato finely chopped or about ¼ cup pureed or passata. For this curry or dal we don’t need too much tomato.
Water
We need water to rinse the dal, soak it and cook it in. To soak the dal, I prefer to add water that is about 1 inch above the level of the dal.
Green Chillies
I prefer to use the paste but you can chop it finely and add to the curry.
Ginger
Use paste or cut it into thin strips. If kids are going to eat this dal then best to grate or mince the ginger. Strips adds a lovely flavour when you bite into it.
Also known as jeera or jiru, adds a smoky, earthy flavour. Don’t add too much as it may taste bitter.
Mustard Seeds
Sarson ke dane, rai. Need some for the tempering or tadka.
Asafoetida
Also known as hing. It is an optional ingredient. I love to use it as it adds an umami flavour. For a completely gluten free dal or curry omit asafoetida as it may contain wheat flour.
Turmeric Powder
Haldi, hardar. An antioxidant, add for the health benefit and also as it adds a lovely natural yellow colour to the curry.
Salt
Add according to your taste.
Ghee /Oil
Required for stir frying the onion, garlic, ginger and chilli and also for tempering | tadka. Highly recommend using ghee for the tadka as it adds a rich buttery taste and is aromatic. For a vegan version of this curry omit ghee.
Fresh Coriander
Chopped for garnishing. Chop the tender stems too as they are full of flavour.
Dry Red Chillis
Add some to the tadka or tempering. It tends to add a subtle smoky and fruity flavour. Best to use dry Kashmiri Red Chillis or the Gundu variety (round small berry like).
URAD DAL/SPLIT BLACK GRAM CURRY
mayurisjikoni
White Urad Dal is a comforting and creamy Indian dal made with split white urad dal, aromatic spices, onion, and tomato. It is hearty, flavorful, and perfect for everyday meals. Serve it with warm roti, rice, or your favorite Indian flatbread. It also makes a delicious and wholesome lunchbox option.
Just in case we haven’t met before I’m Mayuri Patel from the coastal sunny town of Mombasa. In fact more of a global citizen now as I spend time between Canada and India. I’m the creator and writer of Mayuri’s Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I’m not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or enjoying God’s creation, nature. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
Very flavourful and a nice spice kick with the chiles – a must for men husband. Serv ed with brown basmati, a touch of sour cream and topped with cilantro. Will definitely make a again.
Urad dhall curry looks just wow. It is a power house of Nutrition and good health . Saving this recipe right away. My family likes to eat varieties of dal on a regular basis and this recipe will surely help me add it to my weekly menu
I love your traditional creamy urad dall recipe. I noticed that you tend to do the vaghar and a second tempering with ghee and garlic. This must taste amazing with rotlas and a bit of jaggery. This used to be a regular dish in our home when my in laws were around. You have just reminded me to make it soon.
Thank you so much Mina. I like to add the second tempering of ghee and garlic as it makes the dal taste so different. I allow the garlic to get a bit burnt. Try it, am sure you’ll like it.
Urad dal curry looks scrumptious. I make mixed dal curries but never tried only with urad dal. I am bookmarking your recipe to try it soon. The tempering with ghee and garlic is so flavourful and lip smacking. Lovely recipe.
Hi Sandy if you cook it in a pan,it will take about 30 minutes to become soft in the simmering mode. Don’t close the lid of the pan fully as the mixture becomes frothy and will spill out. It is done when you can mash it easily.
This was very good! I’ll add for those using a pressure cooker, I added soaked beans (drained) plus 1 cup fresh water then cooked on high pressure with turmeric for 12 minutes. Everything else was the same. Very healthy and delicious. Thanks!
Thank you so much Nicole for trying out the recipe. When I posted the recipe I had used a stove top pressure cooker. Thanks for adding the info as nowadays I too use the Instant Pot but have not updated the post. Am sure the info added will be useful to others.
Very simple; it really did need a lot of water. Very tasty.
(One suggestion might be to list the ingredients in the order they are used (turmeric right after the dal, cumin and asafetida before the onions, etc.)
Thank you so much John. As mentioned traditionally this dal is served pretty thick. However, one can add water to make it to the preferred consistency. I will try and implement your suggestion to add ingredients as they go into the cooking process. I usually like to put the spices required together.
25 Comments
Shobha
February 25, 2016 at 11:18 pm
Looks yummy.. I usually make with the skin..When making the peeled one I mix a handful of toor dal too..
Dannii Martin
February 26, 2016 at 12:05 pm
I am dal obsessed at the moment. I have had it twice this week already 🙂
Janet G
January 18, 2021 at 10:41 pm
Very flavourful and a nice spice kick with the chiles – a must for men husband. Serv ed with brown basmati, a touch of sour cream and topped with cilantro. Will definitely make a again.
mayurisjikoni
January 19, 2021 at 4:45 pm
Thank you so much Janet. A wonderful idea to top it with sour cream.
Shobha Keshwani
February 20, 2021 at 1:09 pm
Dal looks so delicious. I have never cooked dhuli urad dal by itself . It must be tasting awesome with fresh ghee tadka . I love any kind of dal.
mayurisjikoni
February 21, 2021 at 11:12 am
Thanks Shobha, try it. We make it often as and yes with ghee tadka tastes really good.
Priya Vj
February 20, 2021 at 4:44 pm
Urad dhall curry looks just wow. It is a power house of Nutrition and good health . Saving this recipe right away. My family likes to eat varieties of dal on a regular basis and this recipe will surely help me add it to my weekly menu
mayurisjikoni
February 23, 2021 at 8:24 pm
Thank you so much Priya. Enjoy, when you try out the recipe and hopefully will become a part of your weekly meal plan.
Mina Joshi
February 22, 2021 at 6:35 pm
I love your traditional creamy urad dall recipe. I noticed that you tend to do the vaghar and a second tempering with ghee and garlic. This must taste amazing with rotlas and a bit of jaggery. This used to be a regular dish in our home when my in laws were around. You have just reminded me to make it soon.
mayurisjikoni
February 22, 2021 at 6:39 pm
Thank you so much Mina. I like to add the second tempering of ghee and garlic as it makes the dal taste so different. I allow the garlic to get a bit burnt. Try it, am sure you’ll like it.
Preethicuisine
February 24, 2021 at 5:46 am
Urad dal curry looks scrumptious. I make mixed dal curries but never tried only with urad dal. I am bookmarking your recipe to try it soon. The tempering with ghee and garlic is so flavourful and lip smacking. Lovely recipe.
mayurisjikoni
February 24, 2021 at 2:50 pm
Thank you Preethi, this is one of the dals that my mum made on a weekly basis. The best part is the flavoring from the tempering.
Jayashree T.Rao
February 24, 2021 at 9:04 am
We use all kind of lentils for dal except this one. These days I am using only the one with skin for dal. I must try your version, looks flavoursome.
mayurisjikoni
February 24, 2021 at 2:48 pm
Thanks Jayashree, please do try this recipe.
Chef Mireille
February 25, 2021 at 5:38 am
There is nothing that says comfort food more than dal and this one was perfect. So well seasoned yet not too spicy.
mayurisjikoni
February 26, 2021 at 4:13 pm
Thanks Mireille, generally my every day dals are not too spicy but the flavors are there.
Sandy Mitchell
April 24, 2022 at 12:56 pm
How long do you cook urad dal in a normal pan not a pressure cooker?
Soak for 30 minutes then cook for how long?
Sounds great – I make lots of dals.
Sandy
mayurisjikoni
April 24, 2022 at 5:18 pm
Hi Sandy if you cook it in a pan,it will take about 30 minutes to become soft in the simmering mode. Don’t close the lid of the pan fully as the mixture becomes frothy and will spill out. It is done when you can mash it easily.
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Ratika
December 26, 2023 at 3:15 pm
Lovely recipe! Made this twice already and everyone love this. Thanks
mayurisjikoni
December 27, 2023 at 6:29 pm
Thank you so much Ratika. I am so glad everyone loved it. Thank you for trying out my recipe.
Nicole
January 1, 2025 at 10:25 pm
This was very good! I’ll add for those using a pressure cooker, I added soaked beans (drained) plus 1 cup fresh water then cooked on high pressure with turmeric for 12 minutes. Everything else was the same. Very healthy and delicious. Thanks!
mayurisjikoni
January 2, 2025 at 5:54 pm
Thank you so much Nicole for trying out the recipe. When I posted the recipe I had used a stove top pressure cooker. Thanks for adding the info as nowadays I too use the Instant Pot but have not updated the post. Am sure the info added will be useful to others.
John Kilbourne
July 20, 2026 at 9:14 am
Very simple; it really did need a lot of water. Very tasty.
(One suggestion might be to list the ingredients in the order they are used (turmeric right after the dal, cumin and asafetida before the onions, etc.)
Thank you for posting this!
mayurisjikoni
July 20, 2026 at 7:25 pm
Thank you so much John. As mentioned traditionally this dal is served pretty thick. However, one can add water to make it to the preferred consistency. I will try and implement your suggestion to add ingredients as they go into the cooking process. I usually like to put the spices required together.