Mmm, there’s nothing quite like the creamy, comforting embrace of urad dal to warm your soul and spice up your mealtime routine! Whether you’re a seasoned chef or a curious newbie in the kitchen, these 18 delicious urad dal recipes are about to become your new go-tos. From quick weeknight dinners to lavish weekend feasts, get ready to explore flavors that’ll keep you coming back for more. Let’s dive in!
Classic Urad Dal Tadka
Must-try Classic Urad Dal Tadka is a hearty, flavorful dish that’s perfect for a comforting meal. Its rich texture and aromatic spices make it a favorite.
Ingredients
- 1 cup urad dal (split black lentils), rinsed
- 3 cups water
- 2 tbsp ghee (or any neutral oil)
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- Salt to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- In a pressure cooker, combine urad dal and water. Cook on high heat for 3 whistles, then simmer for 15 minutes. Let pressure release naturally.
- Heat ghee in a pan over medium heat. Add cumin seeds; wait until they splutter.
- Add chopped onion; sauté until golden brown, about 5 minutes.
- Stir in ginger-garlic paste; cook for 1 minute until raw smell disappears.
- Add tomato puree, turmeric, red chili powder, and salt. Cook until oil separates, about 5 minutes.
- Mix in cooked dal and garam masala. Simmer for 5 minutes, stirring occasionally.
- Garnish with fresh cilantro before serving.
Hearty and aromatic, this dal pairs wonderfully with steamed rice or naan. The creamy texture and bold spices offer a satisfying depth of flavor.
Urad Dal Khichdi
Urad dal khichdi is a comforting, one-pot meal that combines the earthy flavors of urad dal with rice, spices, and ghee. It’s simple, nutritious, and perfect for a quick dinner.
Ingredients
– 1 cup urad dal (split black gram), soaked for 30 minutes
– 1 cup basmati rice, rinsed
– 2 tbsp ghee (or any neutral oil)
– 1 tsp cumin seeds
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder (adjust to taste)
– 4 cups water
– Salt to taste
Instructions
1. Heat ghee in a pressure cooker over medium heat.
2. Add cumin seeds and let them sizzle for 30 seconds.
3. Drain the soaked urad dal and add it to the cooker. Stir for 2 minutes.
4. Add rinsed rice, turmeric powder, red chili powder, and salt. Mix well.
5. Pour in water and stir to combine all ingredients.
6. Close the pressure cooker lid and cook on high heat until the first whistle.
7. Reduce heat to low and cook for another 10 minutes.
8. Turn off the heat and let the pressure release naturally.
9. Open the lid and fluff the khichdi with a fork.
Tip: For a creamier texture, mash some of the dal against the side of the cooker.
Tip: If using a regular pot, cover and simmer until rice and dal are fully cooked, about 30 minutes.
Tip: Serve with a dollop of ghee on top for extra richness.
Ready to serve, this khichdi has a creamy texture with a hint of spice. Pair it with yogurt or pickle for a balanced meal.
Urad Dal with Spinach
Lentils and greens come together in this hearty, nutritious dish. Urad dal with spinach is a simple yet flavorful meal that’s perfect for any day of the week.
Ingredients
- 1 cup urad dal (split black lentils), rinsed
- 2 cups fresh spinach, roughly chopped
- 2 tbsp ghee (or any neutral oil)
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp turmeric powder
- 1 tsp salt (adjust to taste)
- 4 cups water
Instructions
- In a large pot, heat ghee over medium heat until melted.
- Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Stir in chopped onion and minced garlic, sautéing until golden, about 5 minutes.
- Mix in turmeric powder and salt, stirring for another minute to blend the spices.
- Add rinsed urad dal and water, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- After 30 minutes, add the chopped spinach, stirring until wilted, about 5 minutes.
- Check the dal for tenderness; if needed, cook for an additional 10 minutes.
- Once the dal is soft and the spinach is fully incorporated, remove from heat.
Urad dal with spinach offers a creamy texture with a slight bite from the lentils, while the spinach adds a fresh, earthy flavor. Serve it over steamed rice or with warm naan for a comforting meal.
Urad Dal Chilla
Easy to whip up, Urad Dal Chilla is a protein-packed Indian pancake perfect for a quick breakfast or snack.
Ingredients
- 1 cup urad dal (soaked overnight, drained)
- 1/4 cup rice flour (for crispiness, optional)
- 1/2 tsp cumin seeds (toasted, for flavor)
- 1 green chili (finely chopped, adjust to taste)
- 1/4 tsp turmeric powder (for color)
- Salt (to taste)
- 2 tbsp vegetable oil (or any neutral oil)
- Water (as needed, for batter consistency)
Instructions
- Blend soaked urad dal with minimal water to a smooth, thick batter.
- Transfer batter to a bowl; mix in rice flour, cumin seeds, green chili, turmeric, and salt.
- Heat a non-stick pan over medium heat (350°F); drizzle 1/2 tbsp oil.
- Pour a ladle of batter; spread gently into a thin circle.
- Cook for 2-3 minutes until edges lift; drizzle 1/2 tbsp oil around edges.
- Flip carefully; cook for another 2 minutes until golden and crisp.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
Authentic Urad Dal Chilla boasts a crispy exterior with a soft, fluffy inside. Serve hot with mint chutney or stuff with spiced potatoes for a hearty meal.
Urad Dal Dosa
Urad dal dosa is a crispy, savory crepe from South India, perfect for a protein-packed breakfast or snack. Unlike traditional dosas, it skips the rice for a quicker ferment.
Ingredients
- 1 cup urad dal (split black lentils), soaked overnight
- 1/2 tsp fenugreek seeds, for fermentation aid
- 1/2 tsp salt, adjust to taste
- 1/4 cup water, or as needed for blending
- 2 tbsp vegetable oil, or any neutral oil for cooking
Instructions
- Drain soaked urad dal and fenugreek seeds. Blend with water into a smooth batter.
- Transfer batter to a large bowl. Cover and let ferment in a warm place for 8-12 hours, until slightly bubbly.
- After fermentation, stir in salt. The batter should be thick but pourable; adjust with water if needed.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup batter, spreading quickly into a thin circle.
- Drizzle 1/2 tsp oil around edges. Cook for 2-3 minutes until edges lift and bottom is golden.
- Flip carefully. Cook for another 1-2 minutes until crisp. Repeat with remaining batter.
Fresh off the skillet, urad dal dosa is delightfully crisp with a mild, nutty flavor. Serve hot with chutney or sambar for a traditional touch, or get creative with avocado and sprouts for a modern twist.
Urad Dal Idli
Ready to explore a lighter take on traditional idli? Urad dal idli offers a fluffy, protein-packed twist perfect for breakfast or a snack.
Ingredients
- 1 cup urad dal (split black gram) – soak for at least 4 hours
- 2 cups idli rice or parboiled rice – soak separately for 4 hours
- 1/2 tsp fenugreek seeds – aids in fermentation
- 1 tsp salt – adjust to taste
- Water – as needed for grinding
- 1 tbsp oil – for greasing idli molds, or any neutral oil
Instructions
- Drain soaked urad dal and fenugreek seeds. Grind to a smooth, fluffy batter using minimal water.
- Drain soaked rice. Grind to a coarse consistency, similar to semolina.
- Combine both batters in a large bowl. Add salt. Mix well with hands to incorporate air, aiding fermentation.
- Cover and let ferment in a warm place for 8-12 hours, or until batter doubles in volume.
- Gently stir fermented batter to deflate. Add water if too thick, aiming for a pourable consistency.
- Grease idli molds with oil. Pour batter into molds, filling 3/4 full.
- Steam in a pressure cooker or idli steamer for 10 minutes on medium heat, or until a toothpick inserted comes out clean.
- Let idlis sit for 2 minutes before unmolding. Serve warm.
Just out of the steamer, these idlis are pillowy soft with a slight tang from fermentation. Pair with coconut chutney and sambar for a classic combo, or try them with a dollop of spicy tomato jam for a twist.
Urad Dal Vada
Golden and crispy, Urad Dal Vada is a savory Indian snack perfect for any time of the day. Get ready to fry up these delicious bites in no time.
Ingredients
- 1 cup urad dal (soaked for 4 hours, drained)
- 1 tbsp ginger (finely chopped, or adjust to taste)
- 2 green chilies (finely chopped, adjust to taste)
- 1/4 cup cilantro (finely chopped)
- 1/2 tsp cumin seeds
- Salt to taste
- Oil for deep frying (or any neutral oil)
Instructions
- Grind soaked urad dal into a smooth paste without adding water. Tip: The paste should be thick and fluffy.
- Add ginger, green chilies, cilantro, cumin seeds, and salt to the paste. Mix well.
- Heat oil in a deep pan to 350°F. Tip: Use a candy thermometer for accuracy.
- Wet your hands, take a small portion of the mixture, and shape into a flat round. Tip: Keep hands wet to prevent sticking.
- Gently slide the vada into the hot oil. Fry in batches to avoid overcrowding.
- Fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Hot and crunchy on the outside, soft and fluffy inside, these vadas are a delight. Serve with coconut chutney or sambar for an authentic touch.
Urad Dal Halwa
Perfect for a cozy dessert, Urad Dal Halwa combines rich flavors with a comforting texture. This recipe simplifies the traditional process without sacrificing taste.
Ingredients
- 1 cup urad dal (soaked overnight, drained)
- 1 cup sugar (adjust to taste)
- 1/2 cup ghee (or any neutral oil)
- 1/2 cup milk (whole milk preferred)
- 1/4 tsp cardamom powder (freshly ground for best flavor)
- 10-12 cashews (halved, for garnish)
- 10-12 raisins (for garnish)
Instructions
- Grind the soaked urad dal into a fine paste using minimal water.
- Heat ghee in a heavy-bottomed pan over medium heat (350°F).
- Add the urad dal paste to the pan. Stir continuously for 15-20 minutes until it turns golden brown. Tip: Constant stirring prevents burning.
- Pour in milk slowly, stirring to combine. Cook for another 10 minutes until the mixture thickens.
- Add sugar and cardamom powder. Mix well and cook for 5 more minutes. Tip: The halwa will thicken further as it cools.
- In a separate small pan, lightly fry cashews and raisins in 1 tbsp ghee until golden. Tip: Keep an eye on them to avoid over-browning.
- Garnish the halwa with fried cashews and raisins before serving.
Best enjoyed warm, this halwa boasts a creamy texture with a hint of cardamom. Serve it with a scoop of vanilla ice cream for an indulgent twist.
Urad Dal Kachori
A classic Indian snack, Urad Dal Kachori is a deep-fried pastry filled with spiced lentils. Perfect for a hearty breakfast or a savory snack, it’s crispy on the outside and soft inside.
Ingredients
– 1 cup urad dal (split black lentils), soaked for 4 hours – 2 cups all-purpose flour – 1/2 tsp carom seeds – 1/4 tsp asafoetida – 1 tsp red chili powder (adjust to taste) – 1/2 tsp turmeric powder – 1 tsp coriander powder – 1/2 tsp garam masala – Salt to taste – 2 tbsp ghee (or any neutral oil) – Water as needed – Oil for deep frying
Instructions
1. Drain the soaked urad dal and grind it into a coarse paste without adding water. 2. Heat 2 tbsp ghee in a pan over medium heat. Add carom seeds and asafoetida, sauté for 30 seconds. 3. Add the ground urad dal, red chili powder, turmeric powder, coriander powder, garam masala, and salt. Cook for 5 minutes, stirring constantly. 4. Let the filling cool completely. 5. In a large bowl, mix all-purpose flour, 2 tbsp ghee, and salt. Gradually add water to form a stiff dough. 6. Divide the dough into small balls. Flatten each ball into a disc. 7. Place a spoonful of the cooled filling in the center of each disc. Seal the edges tightly. 8. Heat oil in a deep fryer to 350°F. Fry the kachoris in batches until golden brown, about 4-5 minutes per batch. 9. Drain on paper towels to remove excess oil. Flavorful and aromatic, Urad Dal Kachori pairs wonderfully with tamarind chutney or mint yogurt dip. Serve hot for the best texture.
Urad Dal Soup
Must-try Urad Dal Soup is a hearty, comforting dish perfect for any season. Its rich flavors and creamy texture make it a favorite among lentil soup lovers.
Ingredients
– 1 cup urad dal, rinsed and drained (soak for 30 minutes for quicker cooking)
– 4 cups water (adjust for desired thickness)
– 1 tbsp ghee (or any neutral oil)
– 1 tsp cumin seeds (for tempering)
– 1 medium onion, finely chopped (about 1/2 cup)
– 2 garlic cloves, minced (adjust to taste)
– 1 tsp turmeric powder (for color and health benefits)
– Salt to taste (start with 1/2 tsp)
– 1/2 tsp garam masala (adds depth)
– Fresh cilantro for garnish (optional)
Instructions
1. Heat ghee in a pot over medium heat (350°F).
2. Add cumin seeds. Wait until they sizzle (about 30 seconds).
3. Add chopped onion. Cook until translucent (5 minutes). Stir occasionally.
4. Add minced garlic. Cook for 1 minute until fragrant.
5. Stir in turmeric powder and salt. Mix well.
6. Add soaked urad dal and water. Bring to a boil.
7. Reduce heat to low. Cover and simmer until dal is tender (25-30 minutes). Stir occasionally.
8. Use a hand blender to puree the soup to your preferred consistency. Tip: Leave some texture for a hearty feel.
9. Stir in garam masala. Adjust salt if needed.
10. Garnish with fresh cilantro before serving. Tip: A dollop of cream adds richness.
Rich and creamy, this Urad Dal Soup pairs wonderfully with crusty bread or steamed rice. Its earthy flavors are balanced by the warmth of garam masala, making it a comforting meal on its own.
Urad Dal Curry
Here’s a straightforward way to make Urad Dal Curry, a hearty and flavorful dish perfect for any meal.
Ingredients
- 1 cup urad dal (split black lentils), rinsed
- 3 cups water
- 2 tbsp ghee (or any neutral oil)
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Soak the urad dal in water for 30 minutes. Drain before cooking.
- In a pressure cooker, combine the dal and 3 cups water. Cook on high for 3 whistles, then simmer for 10 minutes. Let pressure release naturally.
- Heat ghee in a pan over medium heat. Add cumin seeds; wait until they splutter.
- Add chopped onion. Sauté until golden brown, about 5 minutes.
- Stir in ginger-garlic paste. Cook for 1 minute until raw smell disappears.
- Add tomato puree, turmeric, red chili powder, and salt. Cook until oil separates, about 5 minutes.
- Mix in the cooked dal. Add garam masala. Simmer for 5 minutes, stirring occasionally.
- Garnish with fresh cilantro before serving.
Comforting and creamy, this Urad Dal Curry pairs wonderfully with steamed rice or naan. Its rich texture and deep flavors make it a satisfying meal on its own.
Urad Dal Paratha
Loved for its hearty texture and rich flavor, Urad Dal Paratha is a staple that brings comfort to any meal. This recipe simplifies the process without sacrificing taste.
Ingredients
- 1 cup whole wheat flour (plus extra for dusting)
- 1/2 cup urad dal, soaked for 4 hours (or overnight for best results)
- 1/4 tsp turmeric powder (for color)
- 1/2 tsp red chili powder (adjust to taste)
- 1 tbsp ghee (or any neutral oil)
- Salt to taste
- Water as needed (about 1/4 cup)
Instructions
- Drain the soaked urad dal and grind it into a coarse paste without adding water.
- In a large bowl, mix the ground dal, whole wheat flour, turmeric powder, red chili powder, and salt.
- Add water gradually to form a stiff dough. Cover and let it rest for 15 minutes.
- Divide the dough into equal portions and roll each into a ball.
- On a floured surface, roll each ball into a 6-inch circle using a rolling pin.
- Heat a skillet over medium heat (350°F) and cook each paratha for 2 minutes on each side or until golden brown spots appear.
- Apply ghee on both sides during the last 30 seconds of cooking for extra flavor.
Makes about 6 parathas with a crisp exterior and soft, flavorful interior. Serve hot with yogurt or pickle for a satisfying meal.
Urad Dal Ladoo
Here’s how to make Urad Dal Ladoo, a sweet treat that’s both nutritious and delicious. Perfect for festive occasions or as a healthy snack.
Ingredients
- 1 cup urad dal (split black gram)
- 1/2 cup ghee (clarified butter)
- 1 cup powdered sugar (adjust to taste)
- 1/4 tsp cardamom powder (for flavor)
- 2 tbsp chopped nuts (almonds, cashews, or pistachios)
Instructions
- Dry roast 1 cup urad dal in a pan over medium heat until golden brown and aromatic, about 10 minutes. Stir constantly to avoid burning.
- Let the roasted dal cool completely, then grind into a fine powder using a blender or food processor.
- Heat 1/2 cup ghee in the same pan over low heat. Add the ground dal powder and roast for 5 minutes, stirring continuously.
- Remove from heat. Let the mixture cool slightly before adding 1 cup powdered sugar and 1/4 tsp cardamom powder. Mix well.
- While the mixture is still warm, shape into small ladoos (balls) by pressing firmly with your hands. If the mixture is too dry, add a little more ghee.
- Roll each ladoo in 2 tbsp chopped nuts for added crunch and flavor. Serve at room temperature.
Zesty and rich, these ladoos have a melt-in-the-mouth texture with a nutty crunch. Enjoy them as a dessert or pack them for a quick energy boost during the day.
Urad Dal Pakora
Craving a crispy, flavorful snack? Urad Dal Pakora is your go-to, blending simplicity with deep, savory tastes.
Ingredients
- 1 cup urad dal (soaked overnight, drained)
- 1/4 cup water (adjust for batter consistency)
- 1 tsp cumin seeds (toasted for extra flavor)
- 1/2 tsp turmeric powder (for color and health benefits)
- 1 green chili, finely chopped (adjust to taste)
- 1/2 tsp salt (adjust to taste)
- Oil for deep frying (use any neutral oil with high smoke point)
Instructions
- Grind soaked urad dal with water to a thick, smooth batter. Tip: The batter should coat the back of a spoon.
- Mix in cumin seeds, turmeric powder, green chili, and salt into the batter. Tip: Toast cumin seeds lightly for enhanced aroma.
- Heat oil in a deep pan to 350°F. Tip: Use a candy thermometer for accuracy.
- Drop spoonfuls of batter into the hot oil. Fry in batches to avoid overcrowding.
- Fry until golden brown and crispy, about 3-4 minutes per side. Tip: Flip pakoras halfway for even cooking.
- Remove with a slotted spoon and drain on paper towels.
Just out of the fryer, these pakoras are irresistibly crunchy outside, soft inside. Serve with mint chutney or alongside a steaming cup of masala chai for a perfect snack.
Urad Dal Bread
Discover the unique blend of traditional Indian flavors and classic baking with Urad Dal Bread. This recipe transforms simple ingredients into a hearty, flavorful loaf perfect for any meal.
Ingredients
- 1 cup urad dal, soaked overnight (drain before use)
- 2 cups all-purpose flour (or bread flour for a chewier texture)
- 1 tsp salt (adjust to taste)
- 1 tbsp sugar (helps with yeast activation)
- 1 packet active dry yeast (about 2 1/4 tsp)
- 1 cup warm water (110°F, ideal for yeast)
- 2 tbsp olive oil (or any neutral oil)
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- Add soaked urad dal, flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape into a loaf. Place in a greased 9×5 inch loaf pan.
- Cover and let rise again for 30 minutes. Preheat oven to 375°F during the last 10 minutes.
- Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
- Cool on a wire rack before slicing.
Moist and slightly dense, this bread boasts a nutty flavor from the urad dal. Serve toasted with butter or as a base for avocado toast for a modern twist.
Urad Dal Pancakes
Humble yet hearty, these Urad Dal Pancakes are a protein-packed twist on the classic breakfast. Perfect for a quick morning meal or a savory snack any time of day.
Ingredients
- 1 cup urad dal (split black lentils), soaked overnight
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp turmeric powder
- 1 green chili, finely chopped (optional for heat)
- 2 tbsp water (as needed for batter consistency)
- 2 tbsp vegetable oil (or any neutral oil)
Instructions
- Drain the soaked urad dal and blend into a smooth paste with salt, turmeric, and green chili. Add water sparingly to achieve a thick batter consistency.
- Heat a non-stick pan over medium heat (350°F) and lightly grease with oil.
- Pour a ladleful of batter onto the pan, spreading gently into a 4-inch circle. Cook for 2-3 minutes until bubbles form on the surface.
- Flip the pancake carefully and cook for another 2 minutes until golden brown. Tip: Ensure the pan is at the right temperature to avoid sticking.
- Repeat with the remaining batter, adding more oil to the pan as needed. Tip: Keep pancakes warm in a low oven until all are cooked.
- Serve hot with chutney or yogurt. Tip: For extra flavor, top with chopped cilantro or a squeeze of lemon.
Delightfully crispy on the outside and soft inside, these pancakes offer a subtle earthy flavor. Pair them with a tangy dip or stack them high for a satisfying meal.
Urad Dal Salad
Packed with protein and flavor, this Urad Dal Salad is a refreshing twist on traditional salads. Perfect for a quick lunch or a side dish.
Ingredients
- 1 cup urad dal, soaked overnight (drain before use)
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp cumin seeds
- 1 green chili, finely chopped (adjust to taste)
- 1/2 cup cucumber, diced
- 1/2 cup tomato, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp lemon juice (freshly squeezed)
- Salt to taste
- 1/4 cup cilantro, chopped (for garnish)
Instructions
- Rinse the soaked urad dal under cold water until the water runs clear.
- In a pot, bring 3 cups of water to a boil. Add the urad dal and cook for 15 minutes, or until tender but not mushy. Drain and let cool.
- Heat olive oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add green chili to the pan and sauté for 1 minute. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked urad dal, cucumber, tomato, and red onion.
- Pour the tempered oil with cumin and chili over the salad. Add lemon juice and salt. Toss gently to combine.
- Garnish with chopped cilantro before serving.
Bright and zesty, this salad offers a crunchy texture with a hint of spice. Serve it chilled for a refreshing summer meal or as a protein-packed side to grilled meats.
Urad Dal Biryani
Rustle up a comforting bowl of Urad Dal Biryani, a hearty dish that combines the richness of lentils with fragrant rice. Perfect for a cozy dinner, it’s a one-pot wonder that delivers on flavor and simplicity.
Ingredients
- 1 cup urad dal, soaked for 30 minutes (ensures even cooking)
- 2 cups basmati rice, soaked for 20 minutes (for fluffier grains)
- 1 large onion, thinly sliced (for caramelization)
- 2 tbsp ghee (or any neutral oil)
- 1 tbsp ginger-garlic paste (fresh for best flavor)
- 1 tsp turmeric powder (adds color and health benefits)
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala (for warmth and depth)
- 4 cups water (for perfect rice texture)
- Salt to taste (essential for seasoning)
Instructions
- Heat ghee in a large pot over medium heat. Add sliced onions and sauté until golden brown, about 5 minutes.
- Stir in ginger-garlic paste and cook for 1 minute until fragrant. Tip: Keep stirring to prevent burning.
- Add soaked urad dal, turmeric, red chili powder, garam masala, and salt. Mix well and cook for 2 minutes.
- Pour in water and bring to a boil. Tip: The water should be slightly salty to taste for well-seasoned rice.
- Add soaked basmati rice, stir once, and reduce heat to low. Cover and cook for 20 minutes. Tip: Do not stir after adding rice to avoid breaking grains.
- Turn off heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Hearty and aromatic, this Urad Dal Biryani boasts tender lentils and fluffy rice with a hint of spice. Serve with a side of raita or pickled onions for an extra zing.
Conclusion
Now that you’ve explored these 18 mouthwatering urad dal recipes, it’s clear there’s a dish for every taste and occasion. Whether you’re a seasoned chef or a curious beginner, these recipes promise to delight your palate and spice up your meal rotation. Don’t forget to share your favorite picks in the comments and spread the love by pinning this article on Pinterest. Happy cooking!
