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White Urad Dal

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Recipe: White Urad Dal

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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Ingredients Required For White Urad Dal 

Urad Dal

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.

 

Garam Masala

Buy ready made or make it at home. Follow this homemade masala recipe.

 

Cumin Seeds

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).

 

 

 

 

Print

URAD DAL/SPLIT BLACK GRAM CURRY

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.

 

Course Main Course
Cuisine Indian
Keyword curry, gluten free, vegan option, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Author mayurisjikoni

Ingredients

  • 1 cup urad dal split black gram
  • 1 large onion finely chopped
  • 6-8 cloves garlic finely chopped or minced
  • 1 -2 green chillis finely chopped or minced
  • 1 inch ginger, peeled finely chopped or minced
  • 1 medium tomato finely chopped or pureed
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp garam masala
  • ⅛ tsp asafetida optional
  • 1 -1¼ tsp salt
  • ¼ tsp turmeric powder
  • 1 tbsp ghee or oil
  • 4 -5 cups water

For Tempering:

  • 1 tsp oil or ghee
  • 1 -2 cloves garlic finely sliced
  • 1 dry red chilli

Instructions

  • Preparation of Urad Dal/Split Black Gram Curry
  • Wash and soak urad dal in 2 cups of warm water for at least 30 minutes.
  • Add the soaked dal with the water into a pressure cooker. Add turmeric powder.
  • Close the pressure cooker properly. Place it over medium heat.
  • Let the dal cook for 3-4 whistles.
  • Allow the pressure cooker to cool down before opening the lid.
  • In another saucepan, heat oil or ghee over medium heat.
  • Add mustard seeds. As soon as they begin to pop, add cumin seeds.
  • Add asafetida if youre using any.
  • Add onion and stir fry till it becomes light brown in colour.
  • Add garlic and stir fry for 1-2 minutes.
  • Add green chillis and ginger. Stir fry for a minute.
  • Add the tomato and salt.
  • Mix well, cover the pan and allow the tomato to cook for 2-3 minutes.
  • Add the cooked urad dal with the water and also the remaining water.
  • Mash the dal lightly with a masher for a more creamier texture.
  • Mix well. Let it simmer over low to medium heat for 10-15 minutes.
  • Remember to stir is frequently so that it does not stick to the bottom of the pan.
  • Add garam masala and mix well.

Preparation of the Tempering:

  • Heat 1 tsp of ghee or oil in a small pan and place it over low heat.
  • Add sliced garlic and stir fry till it begins to turn brown.
  • Add the red chilli, stir fry it and remove the pan off the heat.
  • Add the tempering to the urad dal or curry.
  • Garnish with chopped coriander and serve it hot with rice or roti or naan.

Tips:

  • Use ginger julienne instead of garlic for temepring.
  • For a thinner curry add more water. We prefer it thick so that it can be scooped up with the roti or naan.
  • Adjust the spices according to your taste.
  • Can make this curry a day ahead and store it in the fridge.
  • If it becomes too thick after storing it, add little water when you heat it.
  • Soaked lentils and beans always cook faster than unsoaked ones.

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A Small Request

If you do try this recipe then please either

  • add a comment below,
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