Urad Dal (Black Dal) recipe

 Urad Dal, also known as Black Dal or Kali Dal, is a rich and creamy North Indian dish made with whole black lentils (urad dal) simmered in a flavorful gravy. Here’s a restaurant-style recipe:

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Ingredients

For the Dal:

1 cup whole black urad dal

2 tbsp red kidney beans (rajma) (optional)

4 cups water (for soaking and boiling)

For the Gravy:

2 tbsp ghee or butter

1 tbsp oil

1 tsp cumin seeds

2 medium onions, finely chopped

2 medium tomatoes, pureed

1 tbsp ginger-garlic paste

2 green chilies, slit

1/4 cup fresh cream

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp garam masala

Salt to taste

Optional Ingredients:

1/4 cup cashew paste (for extra richness)

A pinch of kasuri methi (dried fenugreek leaves) for garnish

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Instructions

1. Soak and Cook the Dal:

Rinse the urad dal and rajma thoroughly and soak them in water for 6–8 hours or overnight.

Drain the water, add fresh water, and pressure cook the dal with a pinch of salt for 8–10 whistles or until soft. Mash slightly and set aside.

2. Prepare the Gravy:

Heat oil and ghee in a heavy-bottomed pan.

Add cumin seeds and let them splutter.

Add the onions and sauté until golden brown.

Add ginger-garlic paste and green chilies, and sauté until the raw aroma disappears.

Stir in the tomato puree and cook until the oil starts separating.

3. Add Spices:

Add turmeric, red chili powder, coriander powder, and salt. Mix well.

4. Combine Dal and Gravy:

Add the cooked dal (along with its water) to the gravy.

Stir well and simmer on low heat for 20–30 minutes, stirring occasionally.

5. Add Cream and Garnish:

Stir in fresh cream and cook for another 5 minutes.

Sprinkle garam masala and kasuri methi.

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Serving Suggestions

Serve hot with naan, tandoori roti, or jeera rice. A dollop of butter on top enhances the flavor further!

Enjoy your creamy and flavorful Urad Dal!