If you’re looking for a plant-based protein that packs a punch in both flavor and texture, you’ve found it in Urad Dal.
Ah, dal—talk to any Indian home cook, child, mother, or, well, person alike, and they probably have a story about dal. It could be related to the dal they grew up on, their favorite type of dal that they chanced upon over the years after being forced to eat some form of it every single day as a staple part of their family’s dinner table, or a life-changing restaurant preparation of dal that finally got them hooked. Everyone’s got a dal story, and oftentimes, it tells much more than simply what’s on the plate.
Urad dal is just one type of dal out of the many pulses, or lentils, that exist and are used heavily in Indian cuisine. Related to cowpeas and mung beans, urad dal originated in India. It’s a rich source of protein and vitamin B, plus it’s packed with iron, folic acid, calcium, magnesium, and potassium. Its high fiber content makes it satiating, especially when prepared as in this recipe.
Beyond its nutritional powerhouse status, urad dal is a deeply comforting ingredient that can adapt to countless variations. In Southern India, it’s ground into batter for fluffy idlis and crispy dosas. In North India, it shines in creamy, slow-cooked dal makhani, gently spiced and enriched with butter for special occasions and everyday comfort alike. No matter how you cook it, urad dal brings a sense of warmth and connection—reminding many of a mother’s kitchen, bustling family dinners, or that first bite that made them fall in love with Indian food all over again.
What’s the secret to soft, creamy urad dal?
The real secret to luxuriously soft, creamy urad dal lies in the soak. Always rinse the lentils thoroughly, rubbing them gently through your fingers to release any excess starch, and then soak them for four to six hours. This helps break down the outer skins and hulls, ensuring they cook up beautifully tender and mash together easily with the spices and aromatics.
To take it even further, swap out your oil for rich, nutty ghee—or do what this recipe does and use both oil and butter. The oil helps sauté the vegetables and spices evenly, while the butter melts into the dal, giving it an irresistibly silky finish.
And don’t forget: toast your spices first. Warming them in the pan releases deeper aromas and rounds out any harsh edges, infusing your dal with that unmistakable warmth and comforting flavor that makes every bite feel like home.
How do I store leftovers?
Like any other soup or stew, dal only improves over time… within reason, that is. You can store any leftovers in an airtight container in the refrigerator for up to 4 days. If you’re batch cooking to get you through the cold winter months, you can freeze dal for up to 3 months. Then, when you’re ready to enjoy, reheat the dal gently on the stovetop, thinning it out with water or cream if needed, and serve alongside your carb of choice (I recommend good, old-fashioned steamed basmati rice, as that is the traditional pairing).
Serving suggestions
To have the authentic experience, serve this urad dal alongside freshly-steamed Instant Pot Basmati Rice or a simple Naan. It’s the perfect side dish to sit alongside a Vegetable Korma or some hearty Rogan Josh and pairs beautifully with a cooling Raita. To add even more fiber, add some Indian Roasted Cauliflower to your spread.
Ingredients
- 1 cup urad dal black lentils, soaked for 4-6 hours, drained and rinsed
- 2½ teaspoons grated ginger
- ½ teaspoon turmeric
- ¾ teaspoon cayenne pepper
- ¼ teaspoon paprika
- 1 tablespoon neutral oil such as avocado oil
- 6 cloves garlic minced
- 1 cup tomato puree
- 2 teaspoons garam masala
- Salt to taste
- 1½ tablespoons unsalted butter or plant-based butter
- Chopped cilantro for garnish
Instructions
- Place the urad dal in a large pot with enough water to cover by about an inch. Heat over medium-high heat and add the grated ginger, turmeric, cayenne pepper, and paprika.
- Bring to a boil, then reduce the heat and simmer until the dal becomes tender and begins to break down, around 20-30 minutes. To achieve a creamier consistency, blend approximately half of the cooked dal and mix it back in.
- Heat the oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Stir in the tomato puree and cook for about 5 minutes, until the mixture thickens slightly.
- Add the garam masala and salt, then mix in the cooked dal. Let the mixture simmer for another 10 minutes. Stir in the butter and garnish with chopped cilantro before serving. DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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