Urad Dal
Whole black gram dal slow-simmered — earthy, protein-rich North Indian.
For 3 servings
Soak the whole urad dal overnight
Place the whole urad dal in a large bowl with plenty of water and allow it to soak overnight to ensure the beans soften properly before cooking.
Pressure cook the dal for five whistles
Transfer the soaked dal to a pressure cooker with fresh water and cook for five whistles until the dal is completely tender.
Temper the ghee with cumin and spices
- Heat the ghee in a small pan and add the cumin seeds
- Wait for the seeds to sizzle and release their aroma
- Stir in the ginger garlic paste, turmeric, and garam masala before mixing into the dal
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Always discard the soaking water and use fresh water for cooking to reduce flatulence-causing compounds.
- 2For a creamier texture without adding cream, mash a small portion of the cooked dal against the side of the pot.
- 3Add the salt only after the dal is fully cooked to prevent the skins from toughening during the pressure cooking process.
Adapt it for your goals.
Why this is on our healthy list.
High Plant-Based Protein
Whole urad dal provides essential amino acids necessary for muscle maintenance.
Digestive Support
The high fiber content and ginger aid in smooth digestion and gut health.
Sustained Energy Release
Complex carbohydrates ensure a slow release of glucose into the bloodstream.
Frequently asked questions
Yes, it is an excellent source of plant-based protein and dietary fiber, making it ideal for muscle repair and digestive health.
