You can't go wrong with a dal! There are so many, each with distinctive textures and flavours, and you can create quick, nutritious meals often with just one pot. Dals are ideal as vegan and vegetarian protein sources. The white urad dal used in this recipe has a distinct earthly flavour that complements the added masala spices and gives the dish a delicious, creamy texture. Make this masala white urad dal recipe if you want yummy goodness and food with good karma!
What is Urad Dal?
Whole urad dal is a small black lentil with a soft white interior. Regional name variations in India are Adad dal in Gujarati, Mash dal in Punjabi, and Ulundu in Tamil.
In its completely de-husked form, urad dal is the main ingredient in Indian foods like papadums, Idli, and dosa batter. Its fermentation properties give it light and fluffy textures and act as an effective binder for the ingredients.
This flavourful North Indian-inspired recipe, called maash ki dal, uses the de-husked white urad dal. Its distinct earthy flavour stands out more than other dals like moong dal or masoor dal. If you want richness and creaminess in your dals, Urad dal is a good choice.
Want an even creamier and butterier dal recipe? Try my Kaali Dal. It uses the black urad dal and is very indulgent! However, kaali dal takes longer to cook as the bean retains its black skin (but it is well worth the wait!)
Jump to:
Ingredients
- White urad dal: A dal with a creamy texture and earthy flavour when cooked.
- Red onion: A milder, sweeter flavour than white onion. It is my go-to onion.
- Ginger and Garlic: Classic flavour foundation for many dishes.
- Oil or Ghee: You can use any oil. I like to use Olive oil for the depth of flavour it adds and potential health benefits.
- Tomatoes: Tomatoes are used together with spices to create masala for white urad dal.
- Turmeric: Gives the dal its warm golden colour and adds to the overall earthy taste of the dish.
- Cumin, coriander & red chilli powder: A simple masala spice mix to create a delicious flavour.
- Sea Salt: Helps bring out the flavours of the dish. I prefer sea salt over table salt because it is healthier.
- Optional garnish: Freshly chopped coriander and Chaat masala. These are a citrusy, tangy, fresh layer of flavour to the dish.
See the recipe card for quantities.
Instructions
To begin, prepare your ingredients:
- Rince the dal under cold, running water from the tap.
- Place the dals in a saucepan and soak for 2 -3 hours, adding enough water to cover them by at least two inches, as the dals will expand while soaking.
- Peel and thinly slice the onion.
- Peel the ginger and garlic.
- Quarter the tomatoes.
- Roughly chop the fresh coriander.
Add the chopped tomatoes, the peeled ginger and garlic to a blender. Blend to a puree.
Rinse the soaked dal and then transfer to a pot with water. Add the turmeric, boil, and reduce the heat to a simmer. Cook the white urad dal for about fifteen minutes until almost cooked (al dante - that is, it holds its shape but breaks between the finger when pressed).
While the dal is cooking, heat the oil in a medium-sized frying pan and fry the onions until golden brown.
Then, add the pureed tomato, garlic, and ginger masala mix to the fried onions. Cook for about five minutes until the puree thickens and changes colour.
After this, add the cumin, coriander, chilli powder, and sea salt and cook for five more minutes.
Add the al dente dal and water. Mix well and cook, covered for ten minutes over medium heat to let the flavours meld together.
Adjust seasoning to taste. Add the freshly chopped coriander and chaat masala if you wish.
Cooking terms used in this recipe
- Frying: Frying is a cooking method using oil at medium to high heat. In this recipe, we shallow fry the red onion in oil. As the onions soften, they become translucent and eventually brown as they caramelise, bringing out their natural sweetness. Other ways of frying include deep frying (the food is fully submerged in the oil), stir-frying (the food is fried in a small amount of oil at high heat) and pan frying (a moderate amount of oil is used in a shallow pan over medium heat to cook foods like steaks, cutlets and fish)
- Al-dente: In Italian, this means "to the tooth" and describes the texture of the cooked item, usually pasta. When we cook pasta, al dente means the pasta cooks through but holds a "bite" in the centre. In this way, it holds up when added to a sauce. In this recipe, al dente refers to the texture of the lentil (dal is the Hindi word for lentil). It cooks so you can squash it between the fingers but still hold its shape. We cook it this way so that when we add it to the pureed tomato and spices and cook it further, it does not become overcooked and mushy.
FAQ's
Using white urad dal reduces cooking time. It is also known as dhuli urad dal or split urad dal and is used to make papadums, Idli, and dosa.
Any dal that uses the whole black lentil is maa ki dal. The longer you cook the dal, the ticker and the smoother and velvetier the texture becomes.
Split black urad dal or split black gram retains the outer black husk but is split to reveal the creamy white inside, allowing for quicker cooking times.
In essence, depending on the type of urad dal you use, you can control the consistency of the cooked dal from slightly grainy to silky smooth.
Soaking the white urad dal is an essential step. White urad dal requires less soaking time than black urad dal due to the absence of the husk. Soaking times for urad dal are as follows:
Whole black gram (maa ki dal): 6 - 8 hours, ideally overnight.
White urad dal (dhuli urad dal): 1 - 2 hours before cooking.
Do not skip the soaking process. Otherwise, the cooking time is longer, and the dal will not be as creamy as it would be when soaked. Soaking also helps it cook more evenly.
Soaking helps make the dal more digestible, breaking down the sugars it contains that can cause bloating and gas. It also enhances nutrient absorption in the body.
Both black urad dal and white urad dal are highly nutritious. Whole black urad dal is particularly protein-rich (100g provides 25g of protein) and high in fibre (100g of black urad dal has 18g of fibre). It is also micronutrient-dense, with essential vitamins and minerals like iron, magnesium, and potassium.
With its husk intact, the whole black urad dal provides more fibre and micronutrients than white urad dal. Both are good for you, though! Urad dal is prized in the Ayurvedic diet.
The fermentation properties of urad dal benefit digestion.
Substitutions
If you don't have urad dal in your larder, consider these substitutes. Of course, the flavour and texture will change without the earthy urad dal.
- Yellow moong lentils take about thirty minutes to cook and hold their shape. They have a mild nutty taste, less distinctive than urad dal.
- Puy lentils also have a peppery taste. They take about twenty to twenty-five minutes to cook.
This recipe uses oil; however, if you are not vegan, you can use ghee, which has a distinct, rich flavour and is a popular ingredient in Indian cuisine.
Variations
I grow a small curry leaf plant on my window sill here in the U.K. If you have a curry plant, add some leaves for an extra aromatic kick.
For extra nutrition, add spinach at the end of cooking the dal. Stir in for a couple of minutes until it has wilted.
An alternative garnish to the chopped fresh coriander or chaat masala could be a dollop of yoghurt.
Equipment
A set of measuring spoons and digital scales makes life in the kitchen so much easier.
Storage
You can bulk-cook this white urad dal recipe and freeze it in batches.
Store in the refrigerator for up to three days.
Top tips
Remember not to skip soaking the urad dal. Soaking will help it dal cook more quickly and evenly.
As indicated in the recipe instructions, cook the dal to al dente separately before adding it to the tomato/garlic/ginger puree. Cooking it separately ensures the dal has softened adequately before the final cooking stage with the puree for ten minutes, letting all the flavours meld together.
When adding the spices, make sure they have time to roast and release their aromas.
Related
Please try some of my other dal recipes.
Pairing
Please look at some of my other recipes that go well with this white urad dal.
π Recipe
Masala White Urad Dal (Vegan)
Equipment
- Digital scales
- Measuring spoons
Ingredients
- 250 g Urad Dal
- 90 g Red Onion
- 10 g Garlic
- 25 g Ginger
- 200 g Tomato
- 2 teaspoon Sea salt
- 1 tsp Turmeric
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red Chilli powder
- 2 tablespoon Oil or Ghee
- Fresh Coriander leaves
- 1 teaspoon Chaat masala optional
Instructions
- Rinse and soak the dal for a couple of hours.
- Peel and thinly slice the onions.
- Peel the ginger and garlic.
- Quarter the tomatoes and add to a blender, along with garlic and ginger and blend into a puree.
- Roughly chop the fresh coriander.
- Rinse the dal until the water runs clear. Drain the water. Transfer the dal to a pot, add the water and turmeric, and bring to a boil. Then simmer for 15 minutes until the dal is almost cooked. It should be al dente; that is, it breaks when pressed between the fingers, but it should still hold its shape.
- While the dal is cooking, in a separate pan heat the oil and fry the onions until golden brown.
- Then add the tomato, garlic & ginger puree and cook for five minutes over medium heat until the tomato changes colour and thickens.
- Add the coriander, cumin, red chilli powder and sea salt and cook for a further 5 minutes.
- Add the semi-cooked dal and the water and mix together. Then cover and cook for 10 minutes, over medium heat.
- Once cooked, the dal will be soft, but will still hold its shape. Adjust the seasoning if required.
- Garnish with the chopped coriander and sprinkle with chaat masala (optional, but highly recommended.) Serve hot with either flatbread or rice.
Nutrition
NOTES
Food safety
In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Here are some fundamental practices to adopt in the kitchen at home.
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 Β°F (74 Β°C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.
Leave a Reply