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URAD DAL/SPLIT BLACK GRAM CURRY

mayurisjikoni
A healthy creamy curry that goes well with plain rice, Roti or Naan. Urad dal or Split Black Gram Curry is a good way to include plant proteins in your diet.
5 from 7 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4

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
  • 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.
Keyword curry, gluten free, vegan option, vegetarian