Spicy Urad Dal Recipe: A Flavorful & Easy Indian Lentil Dish
45 minutes
732 reads
About Spicy Urad Dal Recipe: A Flavorful & Easy Indian Lentil Dish
This Spicy Urad Dal recipe is a family favorite, enjoyed year-round with variations to suit the season. In winter, we add fresh green chilies for extra warmth, while during summer and monsoon, we opt for a dry masala blend for a lighter feel. It's a simple yet satisfying dish, perfect for a quick and healthy lunch or dinner.This recipe showcases the wholesome goodness of urad dal (split black lentils), enhanced by aromatic spices and a flavorful tadka (tempering). It's incredibly easy to make, even for beginners, and the bold flavors are sure to impress.I hope you enjoy this simple, healthy, and delicious recipe as much as my family does! Let me know in the comments how yours turned out!
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Main Ingredients
- 1 cup Pigeon Peas black gram, split pigeon peas, white
- 2 cup Water
- 1.5 tsp Salt adjust to taste
- 1 tsp Garam Masala
- 1 tbsp Cumin cumin seeds, jeera
- 1/4 cup Coriander chopped
For the Tadka (Tempering)
- 1 tbsp Clarified Butter ghee
- 2 tbsp Vegetable Oil
- 1 tsp Cumin cumin seeds, jeera
- 1 tsp Mustard Seeds rai
- 4 clove Cloves
- 1 Star Anise
- 1 Bay Leaf tej patta
- 1/2 tsp Asafoetida hing
- 1 Chili finely chopped, for garnish, red
- 3 slices Lemon for garnish
Instructions
Prepare the Dal
- Wash the urad dal thoroughly and soak it in water for at least 20 minutes. Meanwhile, coarsely crush the garlic, green chilies, and ginger to make a paste.
Cook the Dal
- Drain the soaked dal and add it to a pressure cooker. Add 2 cups of water and cook for 3 whistles. Allow the pressure to release naturally.
Make the Tadka (Tempering)
- Heat ghee and oil in a small pan over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, add asafoetida, cloves, star anise, and bay leaf.
Sauté the Aromatics
- Add the crushed green chilies, ginger, and garlic paste to the tadka. Sauté for about a minute until fragrant.
Combine and Simmer
- Pour the tadka over the cooked dal. Add salt, garam masala, and cumin powder. Stir well and simmer on low heat for 7-8 minutes, allowing the flavors to meld.
Garnish and Serve
- Stir in the chopped coriander leaves. Garnish with chopped red chilies and lemon slices before serving. Enjoy with bajra roti, makke ki roti, or masala buttermilk.
Recipe Notes
Expert Tips for the Best Spicy Urad Dal
- For a smoother texture, you can blend the cooked dal slightly with an immersion blender before adding the tadka.
- Adjust the amount of green chilies according to your spice preference. You can also add a pinch of red chili powder for extra heat.
- If you don't have ghee, you can use vegetable oil or coconut oil for the tadka.
- For a richer flavor, you can add a teaspoon of finely chopped cilantro while cooking the dal.
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Recipe Nutrition
Calories: 267kcalCarbohydrates: 31gProtein: 12gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 855mgFiber: 8gSugar: 2g
Neelam Barot
Articles: 9
8 Comments
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Wow, this looks fantastic!
Such a tasty dish! Thanks for the recipe.
Such a delicious dish! Thank you.
awesome
mouthwatering
Super nice recipe Dear Neelam 🙂
Such a scrumptious dish! Thank you.
Absolutely scrumptious! Thanks for the recipe.