Urad Dal
Creamy, slow-cooked black gram lentils simmered with aromatic spices and a rich tomato-onion base. This hearty North Indian dal gets its signature velvety texture from long, gentle cooking and a final buttery tadka. Perfect with steamed rice or naan.
For 4 servings
- prep
Soak the urad dal.
Wash the whole urad dal thoroughly and soak in enough water for 6 hours or overnight. Drain before cooking.
TIPLonger soaking reduces cooking time and makes the dal creamier. - pressure cook · ~20 min
Pressure cook the dal.
1.Add soaked and drained urad dal to the pressure cooker with 3 cups water, turmeric powder, and salt.2.Close the lid and pressure cook on medium heat for 15-20 minutes or until the dal is completely soft.3.Let the pressure release naturally. Mash the dal lightly with a spoon. - saute · ~15 min
Build the onion-tomato base.
1.Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add chopped onions and sauté until deep golden brown, about 7-8 minutes.4.Add grated ginger and minced garlic. Sauté until the raw smell disappears, about 1 minute.5.Add slit green chilies and chopped tomatoes. Cook until tomatoes are soft and oil separates, about 5 minutes.6.Stir in coriander powder and red chili powder. Cook for 30 seconds.TIPDeep browning the onions adds a rich, sweet flavor to the dal. - simmer · ~20 min
Simmer the dal with the masala base.
1.Add the mashed dal to the pan with the onion-tomato base.2.Pour in 1 cup water to loosen the consistency. Stir well to combine.3.Bring to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally.4.The dal will thicken and develop a creamy texture. Adjust water if needed.TIPSlow simmering is the secret to a velvety, restaurant-style urad dal. - temper · ~1 min
Make the final tadka.
1.Heat 1 tablespoon of ghee in a small tadka pan over medium heat.2.Add asafoetida and dried red chilies. Sizzle for 10 seconds until fragrant.3.Pour the hot tadka over the simmering dal and stir gently.TIPPour the tadka just before serving for maximum aroma. - garnish
Finish with garam masala and cilantro.
Sprinkle garam masala on top and garnish with chopped coriander leaves. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the urad dal for at least 6 hours—this drastically cuts cooking time and yields a creamier texture.
- 2Don't skip the natural pressure release; it allows the dal to finish cooking gently without turning mushy.
- 3Sauté the onions until deep golden brown—not just translucent—for the signature sweet, rich flavor of this dish.
- 4Simmer the dal uncovered for the full 15-20 minutes; stirring occasionally prevents sticking and builds the velvety consistency.
- 5Make the tadka just before serving and pour it sizzling hot over the dal to lock in the aromatic burst.
- 6Leftover dal will thicken overnight; thin it with a splash of hot water or milk when reheating to restore the creamy texture.
Adapt it for your goals.
Dairy-free / vegan
Replace the ghee with a neutral oil or coconut oil for the sauté and tadka, and use a vegan butter alternative—or simply omit the final tadka ghee to keep the dal fully plant-based.
extra smokyExtra smoky
Add a smoked paprika or a pinch of liquid smoke to the tadka, or place a hot charcoal wrapped in foil inside the dal pot with a drizzle of ghee and cover for 2 minutes to infuse a subtle campfire smokiness.
tomato forwardTomato-forward
Increase the tomatoes to 3 medium and add 1 tablespoon of tomato paste along with the coriander powder for a brighter, tangier dal that pairs especially well with parathas.
Why this is on our healthy list.
Rich in Plant Protein
Urad dal is an excellent source of protein, making this dish a hearty and satisfying meal for vegetarians looking to meet their daily protein needs.
High in Dietary Fiber
Whole black gram lentils provide a significant amount of fiber, which supports healthy digestion and promotes a feeling of fullness.
Source of Essential Minerals
Iron, magnesium, and potassium from the dal and spices contribute to energy metabolism and muscle function.
Anti-Inflammatory Spices
Turmeric, ginger, and asafoetida in the recipe contain compounds that may help reduce inflammation in the body.
Frequently asked questions
Yes, but the texture will be less creamy. Split urad dal cooks faster (about 10 minutes in a pressure cooker) and produces a thinner, soupier dal.
