Creamy Urad Dal
Urad (Maash) Dal is made from split and husked black gram, resulting in small ivory-colored lentils with a creamy texture when cooked. The dish transforms these lentils into a rich, thick, and hearty dal, different from the famously soupy dals and reminiscent of comfort foods from home. The lentils are simmered with onions, tomatoes, ginger-garlic paste, and a mix of warming spices such as cumin, coriander, cinnamon, and bay leaf. Once thick and creamy, the dal is finished with fresh coriander, a sprinkle of garam masala, and a squeeze of lemon juice for added freshness. It's best enjoyed hot with chapatis, parathas, or rice.
Ingredients 16
1 1⁄2 cups urad dal, ivory white lentils, rinsed thoroughly, soaked for 60 minutes
1 tbsp ginger-garlic paste
2 onions, medium, finely chopped
2 tomatoes, large, finely chopped (or puréed for smoother texture)
2 tsp red chilli powder, adjust to taste
2 tsp turmeric powder
3 tsp coriander powder
2 tsp cumin powder
2 tsp cumin seeds
1 cinnamon stick, small
2 bay leaves
salt, to taste
1 tbsp vegetable oil
fresh coriander, finely chopped, for garnish
1 tsp garam masala, for garnish
lemon wedges, for serving
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Method 8
You can wash and soak the in hot water for an hour or after soaking, drain and add to a pot with water. Boil until soft and creamy (20–25 minutes in a saucepan or 8–10 minutes in a pressure cooker). Set aside with the cooking water. I did not pre-cook mine, that does increase the cooking time.
Heat (or ghee) in a deep pan. Add , , and ; let them splutter.
Stir in the and sauté for 1–2 minutes until fragrant.
Add and cook until golden brown.
Add and salt, cooking until they soften and the oil begins to separate.
Mix in , , , and . Cook for another 2 minutes.
Add the along with water. Stir well and let it simmer on low heat for 30 minutes, stirring occasionally, until thick and creamy. Add hot water as needed to adjust consistency.
Check seasoning, then top with fresh coriander and .
Bhavna - The Modern Desi Co's tips
Unlike many dals that are made runny and soupy, this one taste best when cooked into a thicker gravy.
If you pre-cook the lentils, cooking time in the curry is reduced; if you don't pre-cook, expect a longer cooking time.
Use puréed tomatoes if you want a smoother texture for the gravy.
Enjoy hot with chapatis, parathas, or jeera rice. Squeeze over a little lemon juice for brightness.
Like many dals, it tastes even better the next day as the flavours deepen.
