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).
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.
