Best 3 Urad Daal Recipes
Prepare to be tantalized by the divine flavors of Urad Dal, a culinary masterpiece that embodies the essence of Indian cuisine. Urad Dal, also known as black lentil curry or split black gram curry, is a delectable vegan and gluten-free dish that has captivated taste buds for generations. This humble lentil transforms into a symphony of flavors when simmered in a flavorful broth, creating a hearty and comforting meal.
This article presents an exquisite collection of Urad Dal recipes, each offering a unique culinary adventure. From the traditional Urad Dal Tadka, where the lentils are tempered with aromatic spices and fragrant herbs, to the creamy and luscious Urad Dal Makhani, enriched with the velvety goodness of tomatoes and cream, these recipes promise an explosion of flavors.
For those seeking a healthier alternative, the Urad Dal Soup recipe is a delightful choice, offering a nourishing and flavorful broth brimming with lentils, vegetables, and a medley of spices. And for those with a penchant for culinary exploration, the Urad Dal Dhokla recipe presents a delightful twist on a classic Gujarati snack, featuring steamed lentil dumplings served with a tangy tamarind chutney.
Allow your taste buds to embark on a culinary journey as you delve into these Urad Dal recipes. Each dish promises a unique and unforgettable experience, showcasing the versatility and boundless flavors of this incredible lentil.
URAD DAL
A delicious Indian dish made with urad dal for special occasions. Like all dal dishes, it tastes even better when reheated the next day and the flavors have had time to mix together. Serve hot with basmati rice or naan.
Provided by turtle758
Categories World Cuisine Recipes Asian Indian
Time 9h10m
Yield 4
Number Of Ingredients 20
Steps:
- Combine black lentils and red kidney beans in a pot. Cover with water; let soak, 8 hours to overnight.
- Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to the beans. Boil until soft but not pasty, about 30 minutes.
- Heat butter and oil in a separate pot. Add cumin, cloves, and bay leaves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining salt and ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining chili powder; fry until fragrant, about 30 seconds.
- Add beans and lemon juice to the spice mixture; mix gently. Add garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 451.6 calories, Carbohydrate 38.8 g, Cholesterol 63.7 mg, Fat 28 g, Fiber 4.2 g, Protein 13.7 g, SaturatedFat 12.9 g, Sodium 1265.4 mg, Sugar 2.9 g
PUNJABI SUKHA URAD DAL
This is a very comforting dal for a cold day. Urad dal is stickier and heavier than other dals, so this is a thick-style dal. Serve with fresh phulkas with some chopped onion, tomato, and cucumber (kheera) salad on the side for crunch.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place the lentils into a large container and cover with several inches of cool water; let soak 4 hours to overnight. Drain and rinse.
- Heat the oil in a heavy-bottomed sauce pan over medium heat; cook the onion, green chile peppers, garlic, and ginger in the hot oil until the onions are golden brown, about 5 minutes. Stir the lentils into the onion mixture with 1 cup water; season with salt. Reduce heat to low and simmer until the lentils are tender, about 30 minutes. Stir the tomato, garam masala, and turmeric into the mixture. Cook until the lentils are cooked through, about 10 minutes more. Garnish with the cilantro to serve.
Nutrition Facts : Calories 277.2 calories, Carbohydrate 39.8 g, Fat 7.9 g, Fiber 2.1 g, Protein 13.8 g, SaturatedFat 1.1 g, Sodium 31.4 mg, Sugar 4.7 g
URAD DHAL
Cook this lightly spiced vegan dhal long and slow to a naturally rich, creamy consistency. It freezes well so you could make a double batch and freeze one
Provided by Katy Gilhooly
Categories Dinner
Time 3h35m
Number Of Ingredients 13
Steps:
- Wash the dhal in at least three changes of cold water until the water runs clear. Put the rinsed dhal in a large bowl with plenty of cold water, cover and leave to soak at room temperature for 12-24 hrs.
- Drain and rinse the dhal, then tip into a large saucepan. Cover with 2 litres of cold water and bring to the boil, skimming any foam from the top. Turn down the heat, half-cover and gently simmer for 2½-3 hrs. If the water level starts to drop below the top of the dhal, add a splash more boiling water. Once cooked, the dhal should be completely soft and start breaking down into the liquid. If the liquid is still thin, simmer for an extra few mins and mash the dhal lightly to help thicken.
- Heat the oil in a small frying pan. Add the garlic and ginger and fry gently for 1-2 mins to soften but not brown. Add the ground coriander, chilli powder, turmeric and tomato purée with a large splash of water. Cook for 1-2 mins, then scrape into the pan of dhal and gently heat through.
- Add extra water if needed to make the dhal looser and creamy. Sprinkle over the garam masala and remove from the heat. Serve in bowls with rice topped with a swirl of coconut yogurt, a scattering of coriander and some lime wedges on the side for squeezing over.
Nutrition Facts : Calories 241 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 12 grams fiber, Protein 17 grams protein, Sodium 0.23 milligram of sodium
Tips:
- Soak the urad dal: Soaking the urad dal for at least 30 minutes (or up to overnight) helps to soften the dal and reduce the cooking time. This also helps to remove any impurities from the dal.
- Use a pressure cooker: A pressure cooker is the quickest and most efficient way to cook urad dal. It takes about 15-20 minutes to cook urad dal in a pressure cooker, compared to 45-60 minutes in a regular pot.
- Add spices and aromatics: Spices and aromatics, such as cumin seeds, coriander seeds, garlic, and ginger, add flavor and depth to the dal. Don't be afraid to experiment with different spices and herbs to find your favorite combination.
- Simmer the dal: Once the dal is cooked, simmer it for at least 10 minutes on low heat. This helps to develop the flavors and make the dal creamy.
- Garnish with fresh herbs: Fresh herbs, such as cilantro, parsley, and mint, add a pop of color and freshness to the dal. They also enhance the flavor of the dish.
Conclusion:
Urad dal is a versatile and delicious lentil that can be used in a variety of dishes. It is a good source of protein, fiber, and iron. Urad dal is also easy to cook and can be made in a variety of ways. Whether you are looking for a quick and easy weeknight meal or a hearty and flavorful curry, urad dal is a great option. So next time you are looking for a new and exciting lentil dish to try, give urad dal a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
