Bathua Urad Dal: A Warming Winter Recipe from North India
40 minutes
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About Bathua Urad Dal: A Warming Winter Recipe from North India
Sagpaita, or Bathua Urad Dal, is a hearty and flavorful North Indian lentil dish perfect for chilly winter evenings. This traditional recipe features black urad dal (split black lentils) and bathua (lamb's quarters), a nutritious green leafy vegetable readily available during winter months. Our family recipe adds a fragrant tadka (tempering) of garlic, asafoetida, and chili for an extra layer of warmth and spice.While often made with other lentils like green moong or chana dal, the combination of bathua and urad dal creates a uniquely delicious and satisfying taste. This dish pairs beautifully with besan or bajra chapati and a simple roasted tomato chutney. You can substitute spinach for bathua if needed, but bathua offers a distinct flavor that makes it truly special.Enjoy this authentic taste of North Indian cuisine! It's a quick and easy recipe, making it perfect for busy weeknights. The addition of roasted tomatoes, onions, and green chilies makes a wonderful side salad.
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
Lentils & Greens
- 1 cup Lentils black, split and rinsed; black gram
- 100 gm Lamb's Quarters fresh; finely chopped (or substitute with 100g spinach); bathua
Spices & Aromatics
- 1 tsp Chili Powder red
- 4 Chilies dried, red, whole; broken into smaller pieces
- 8-10 cloves Garlic minced
- 1 inch Ginger finely chopped
- 1/2 tsp Asafoetida hing
- 2 Chilies finely chopped; adjust to taste, green
Other
- 2 tbsp Clarified Butter
- Salt to taste
- 4 cups Water or as needed for desired consistency
Instructions
Preparation
- Wash and rinse the urad dal. Soak for 5 minutes. Clean and finely chop the bathua (or spinach).
Cooking the Dal
- Heat the ghee in a medium saucepan or pot. Add the urad dal and water and bring to a boil. Discard any foam or impurities that rise to the surface. Add the chopped bathua, red chili powder, salt, ginger and green chilies. Simmer for 15 minutes, or until the dal is tender and the bathua is cooked through, stirring occasionally to prevent sticking.
Making the Tadka
- In a small pan, heat the remaining ghee. Add asafoetida (hing) and fry until fragrant (a few seconds). Add minced garlic and fry until golden and crispy. Add broken red chilies and fry for another 30 seconds.
Combining and Serving
- Pour the tadka over the cooked dal. Mix gently. Serve hot with bajra or wheat chapati and your favorite chutney or pickle.
Recipe Notes
Expert Tips for the Best Bathua Urad Dal
- For a richer flavor, roast the spices (red chilies, cumin seeds - if adding) lightly in a dry pan before adding them to the tadka.
- If using fresh bathua, make sure to thoroughly wash it to remove any grit or soil.
- Adjust the amount of green chilies according to your spice preference. Start with less and add more as needed.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
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Recipe Nutrition
Calories: 417kcalCarbohydrates: 60gProtein: 26gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 105mgPotassium: 301mgFiber: 23gSugar: 3gVitamin A: 3483IUVitamin C: 94mgCalcium: 158mgIron: 9mg
Hem Lata Srivastava
Articles: 200
3 Comments
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I’m in love with this recipe already!
Looks so delicious! Thanks for the recipe.
Absolutely scrumptious! Thanks for the recipe.