Best Urad Dal Curry | Punjabi Split Urad Dal Recipe | Split Black Gram Curry | Best Urad Recipe
Updated: Dec 15, 2022
This is a simple and delicious lentil curry full of protein, fibre and carbs! I make this curry using ghee, but if you are vegan, just use some olive oil with some vegetable oil and it will be equally good.
If you've ever cooked Urad Dal before, you know that the whole grain takes a good 30 minutes in the pressure cooker, so I use split Urad Dal or Black Gram (with the skin). Try it! I'm sure you'll impress yourself and become a convert! Enjoy!!
Punjabi Urad Dal Curry Recipe Cooking Time: 30 Minutes (Approx)
Serves 3-4 People INGREDIENTS
1 Cup Split Urad Dal with Skin (200g)
1 1/2 - 2 Cups Water to boil
2 TBSP Ghee or 1 TBSP Olive Oil & 1 TBSP Cooking Oil
1 Small Onion (Chopped)
1 Small Tomato Chopped Finely
2 tsp Garlic, Freshly Grated
2 tsp Ginger, Freshly Grated
1-3 Green Chilis, Sliced
1/2 tsp Cumin Seeds
1 tsp Salt
1 Tbspn Chopped Coriander
1/2 tspn Julienned Ginger
1 Green Chili Sliced
Look over the Urad Dal and remove any foreign particles or small stones.
Wash the Dal thoroughly under warm water.
Add 1 1/2 - 2 cups of water (or 2cm using the ‘finger method’) to the pressure cooker. Pressure cook the Urad Dal on a medium heat for 10 minutes or 8 whistles in the pressure cooker or 10-12 minutes in the Instant Pot on a high pressure.
Tip: Cook longer if needed as the time depends on the age of the Dal.
Let the pressure release naturally.
If you are cooking the Dal on the stovetop, add at least 2 Cups of water and let the Dal cook for around 30 minutes on a medium-low heat.
Note: The Dal must be soft and mushy when done.
Heat the Ghee/Olive Oil/Oil in a large saucepan for a few minutes on a medium heat.
Add the chopped Onions and 1/2 tsp Cumin Seeds at the same time.
Fry the Onions until they are translucent.
Then add the 2 tsp Garlic, 2 tsp Ginger and the sliced Green Chilis and stir this for a few seconds to fry it up a little.
Add the chopped Tomato and cook this until the Tomatoes are softened up. Add some Salt to taste.
Add the cooked Dal and stir to allow the spices to mix in. If the Dal mixture is too thick, add some hot water to bring it to the desired consistency.
Tip: Always add hot water to dishes that are already cooking to allow consistency in the cooking process.
Let this cook together for about 7-10 minutes.
Then turn off the heat and garnish with julienned Ginger, sliced Green Chilis and chopped Coriander.
Eat with hot roti and rice. If desired, you can add some cream, yoghurt or ghee before serving.