Dhuli Urad Dal (Simple Split Urad Lentil Curry)
A healthy, easy-to-make Dhuli Urad Dal recipe — creamy split urad lentils tempered with spices, perfect with roti or rice.
Ingredients
Equipment
Method
- Rinse the dhuli urad dal under running water until water runs clear.
- Soak the dal in clean water for 15-30 minutes. This helps in easier cooking and better digestion.
- Drain the soaked dal and put it in a pressure cooker with 3 cups water, turmeric powder, salt. Close lid and cook for 2 whistles (about 10-12 minutes) on medium heat until dal becomes soft but holds shape.
- Once pressure releases naturally, open cooker and check dal. If water is too little, add a bit of hot water to adjust consistency.
- In a small pan, heat oil (or ghee). Add cumin seeds and let them splutter, then add asafetida (if using), broken dry red chilies, chopped onion, ginger and green chili. Sauté on medium-low heat until onions turn light golden and raw smell of ginger vanishes.
- Add chopped tomato (or tomato puree), coriander powder and red chili powder to the pan. Cook for 1-2 minutes until tomatoes soften.
- Pour this tempering (tadka) into the cooked dal and mix gently. Simmer for 2-3 minutes so flavours combine. Check salt and adjust consistency by adding water if needed.
- Garnish with fresh coriander leaves and serve hot with roti or steamed rice.
Notes
You can replace oil with ghee for richer flavour. For vegan/ lighter version use oil. Soaking the dal reduces cooking time and makes it gentle on digestion.