Kali urad dal or black urad dal is a well-known curry recipe in North India. The recipe is quite similar to other dal recipes but it has a unique flavor and taste. It is also known as Maa ki dal or black gram dal.
This dal is cooked differently in each state or even every community has its own recipe with different ingredients. This recipe is a north Indian special. It has a rich flavor that comes from the spices used in this recipe.
The pre-soaked dal takes just 40-45 minutes to cook in a pressure cooker. Make the curry in a kadai with onion, ginger, garlic, tomatoes, and spices then add the cooked dal and simmer until the desired consistency is achieved.
Serve the kali dal with roti, jeera rice or any flavored rice of your choice.
Ingredients
- ¾ cup black urad dal
- 1 tsp ghee / clarified butter
- 2 tbsp ghee / clarified butter
- 1 bay leaf
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1 tsp cumin / jeera
- 1 tsp kasuri methi
- 1 chili (slit)
- ¼ tsp turmeric
- ¾ tsp kashmiri red chili powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ¼ tsp garam masala
- 1 tsp salt
- 2 tomatoes
- 2 tbsp coriander (finely chopped)
How to cook black urad dal
Soak kali urad dal in enough water for 3 hours. Drain the dal and add it to a pressure cooker along with 3 cups of water and 1 tbsp ghee, cover, and cook for 5 whistles until dal is cooked.
In a kadai, heat 2 tbsp ghee and sauté bay leaf, cumin and kasuri methi. Add onion, ginger garlic paste, chili, and sauté until onions turn golden brown.
Now, add turmeric, chilli powder, coriander powder, cumin powder, garam masala and salt. Sauté on low heat until the spices turn aromatic.
Chop tomatoes and add to the kadai and cook until soft and mushy. Finally, add cooked dal, 1 cup of water, and simmer for 10 minutes.
Add chopped coriander and mix the dal well.
Serve the delicious kali urad dal with roti or rice.
Kali Urad Dal Recipe
Ingredients
- ¾ cup black urad dal
- 1 tsp ghee / clarified butter
- 2 tbsp ghee / clarified butter
- 1 bay leaf
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1 tsp cumin / jeera
- 1 tsp kasuri methi
- 1 chili (slit)
- ¼ tsp turmeric
- ¾ tsp kashmiri red chili powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ¼ tsp garam masala
- 1 tsp salt
- 2 tomatoes
- 2 tbsp coriander (finely chopped)
Instructions
- Soak kali urad dal in enough water for 3 hours. Drain the dal and add it to a pressure cooker along with 3 cups of water and 1 tbsp ghee,cover, and cook for 5 whistles until dal is cooked.
- In a kadai, heat 2 tbsp ghee and sauté bay leaf, cumin and kasuri methi. Add onion, ginger garlic paste, chili, and sauté until onionsturn golden brown.
- Now, add turmeric, chilli powder, coriander powder, cumin powder, garam masala and salt. Sauté on low heat until the spices turn aromatic.
- Chop tomatoes and add to the kadai and cook until soft and mushy. Finally, add cooked dal, 1 cup of water and simmer for 10 minutes.
- Add chopped coriander and mix the dal well.
- Serve the delicious kali urad dal with roti or rice.
