📝 About This Recipe
This soul-warming Urad Dal, also known as 'Ma ki Dal' in its white form, is a staple of North Indian comfort food. Unlike its heavier black counterpart, split husked white urad dal cooks into a velvety, buttery texture infused with the pungent warmth of ginger and the smokiness of a ghee-tempered tadka. It is a protein-rich masterpiece that balances earthy legume flavors with a vibrant, aromatic finish.
🥗 Ingredients
The Lentils
- 1 cup White Urad Dal (split and husked, rinsed until water runs clear)
- 3.5 cups Water (for boiling)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
The Aromatics
- 2 tablespoons Ghee (clarified butter for authentic flavor)
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Heeng (Asafoetida)
- 1 medium Onion (very finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2 pieces Green Chilies (slit lengthwise)
- 1 large Tomato (finely diced)
Spices and Finishing
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala (high quality)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi, crushed between palms)
- 2 tablespoons Fresh Cilantro (chopped for garnish)
- 1 inch Ginger (cut into thin juliennes for garnish)
👨🍳 Instructions
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1
Rinse the white urad dal thoroughly in a fine-mesh sieve under cold running water until the starch washes away and the water runs clear.
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2
In a pressure cooker or heavy-bottomed pot, add the rinsed dal, 3.5 cups of water, turmeric, and salt. If using a pressure cooker, cook for 3-4 whistles on medium heat until the dal is soft but not completely mushy. If using a pot, simmer covered for 25-30 minutes.
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3
Once cooked, whisk the dal gently with a spoon to create a creamy consistency, but ensure some grains remain visible for texture.
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4
In a separate heavy skillet or kadai, heat the ghee over medium heat until it shimmers.
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5
Add the cumin seeds and let them sizzle for 10 seconds, then add the heeng (asafoetida) to release its savory aroma.
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6
Add the finely chopped onions and sauté for 5-7 minutes until they turn a beautiful golden brown color.
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7
Stir in the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell of the garlic disappears.
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8
Add the diced tomatoes along with a pinch of salt. Cook until the tomatoes soften and the ghee begins to separate from the sides of the masala.
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9
Lower the heat and add the Kashmiri red chili powder and coriander powder. Stir quickly for 30 seconds to toast the spices without burning them.
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10
Pour the cooked dal into the skillet with the masala. Stir well to combine all the flavors.
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11
If the dal is too thick, add half a cup of hot water to adjust the consistency. Simmer on low heat for 5 minutes to let the flavors marry.
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12
Sprinkle the garam masala and crushed kasuri methi over the top. Stir gently.
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13
Turn off the heat and garnish generously with fresh cilantro and ginger juliennes.
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14
For an extra 'Dhaba' touch, top each serving bowl with an additional small dollop of butter or ghee before serving.
💡 Chef's Tips
Always use hot water if you need to thin the dal; cold water can shock the lentils and ruin the creamy texture. Don't skip the heeng (asafoetida) as urad dal can be heavy on the stomach, and heeng aids significantly in digestion. For the best flavor, brown your onions slowly; the caramelization provides a deep sweetness that balances the spices. If you prefer a smokier flavor, you can use the 'Dhuan' (charcoal) method by placing a hot coal in a small bowl inside the pot and drizzling ghee over it, then covering for 2 minutes. White urad dal thickens considerably as it cools, so keep it slightly thinner than your desired final consistency.
🍽️ Serving Suggestions
Serve piping hot with butter-slathered Garlic Naan or Tandoori Roti. Pairs beautifully with steamed Jeera Rice (cumin rice) for a gluten-free meal. Include a side of 'Kachumber' salad (diced cucumber, tomato, and onion with lemon) for a refreshing crunch. A side of spicy mango pickle or lime pickle adds a wonderful acidic contrast to the creamy dal. Serve with a tall glass of salty Lassi to complete the traditional North Indian experience.