Urad dal is ubiquitous in the Indian cuisine. Most of us know ground urad dal as one of the ingredients in idli, vada and dosa batters. Urad dal papads (fritters) are quite popular too. It also plays a not-so-insignificant role in aromatic tadka (tempering) along with mustard, cumin seeds, chili etc. In this recipe however, urad dal has the main role, and it proves its mettle and worth.
Urad dal tends to be gooey and sticky. And this binding capacity is the very reason, why it is a prime ingredient in idli and dosa batters. However, in dal or soup, you may really not prefer the stickiness that urad dal comes with. To resolve this issue is simple: dry pan roast the urad dal for about 3-4 minutes on medium heat and viola! the cooked dal no longer exhibits its original texture. The dal remains dry and separated for you to enjoy.
Urad Dal Soup
Urad Dal Soup – Split Black Gram Lentil Recipe
This is a protein-packed soup that is heart-warming, refreshingly different, and easy to make. I got to taste this dish for the first time at my sister’s home in Bangalore, India. My sis and brother-in-law have a simple of meal of soups, yogurt and vegetable on weekday dinner nights. This soup also doubles up as a dal that you can savor with a bit of steamed rice, ghee, or various Indian flatbreads like roti or paratha.
While this recipe can be enjoyed with the accompaniment of carbs (rice or roti), I feel that it is best tasted on its own. Yes, in the form of a soup. The dish had a smooth finish to it. You can make it as spicy or as bland as your wish it to be. Of course, this is a basic soup, and you can most certainly top it up with microgreens, sunflower and/or pumpkin seeds before eating. When one eats deliciously good food, it warms up the heart and soul too. Do you agree?
Urad dal is one of the oldest cultivated lentils/pulses. It is low in carbohydrates and fat, but makes up in the whopping amount of protein, vitamin B3 and fiber that it contains. Since it is low on glycemic index, it may be a great choice for people that want to pursue weight loss or need to control their blood sugar.
Nutritious Plant Protein Recipes
For those Meatless Mondays or if you are interested in plant-based protein rich sources, check out a few of our recipes
- Sprouted Black Chana Sundal | Kadale Kaalu Usli
- Wholesome Horse Gram Dal
- Veggie Black-Eyed Pea Soup
- Vegan Stuffed Acorn Squash
- Sprouted Moong-Cucumber Kosambari Salad
- Vegan Palak Tofu Recipe
- Healthy Mung-Radish Greens Dal
- Easy Mung Sprouts Masala
- Fruity-Nutty Trail Mix
- Hesarubele (Split Mung) Payasa
- Zesty Carrot-Garbanzo Usli
- Dal Makhni
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Urad Dal Soup|Split Black Gram Lentil Recipe
Equipment
Ingredients
- 3/4 Cup Urad Dal - Split & dehusked
- 4 Cup Filtered water - More or less, depending on your preferred consistency
- 1 Teaspoon Ghee - Or coconut oil
- 1/8 Teaspoon Asafoetida (Hing)
- 1/2 Teaspoon Cumin Seeds
- 6 Cloves Garlic
- 2 Green Chili Pepper - Or to taste
- 1/2 Teaspoon Himalayan Pink Salt
- 1/4 Teaspoon Turmeric Powder
Instructions
- Dry roast urad dal on medium heat for 3-4 minutes. Make sure the color of the dal does not change. This step ensures that the ural dal does not become gooey or sticky after preparation.
- Wash roasted urad dal thoroughly until the water runs clear.
- Add 1 cup filtered water and pressure cook the urad dal either in the Instant Pot (10 minutes on High Pressure) or Stovetop Pressure Cooker (3 whistles). Allow the pressure to release naturally.
- Add water to make the recipe to your desired consistency.
- Add garlic cloves and chopped green chili pepper to a mortar and pestle and crush them coarsely.
- Meanwhile, heat ghee (or coconut oil if vegan) in a small kadai (tempering pan).
- Splutter cumin seeds. Add a dash of hing (asafetida).
- Add crushed garlic and green chili. Let it all simmer for 30 seconds.
- Pour the tempering over the cooked dal. Add salt and turmeric powder. Mix well and allow everything to simmer in medium heat for 5 minutes.
- Serve with rice and ghee. Or with rotis. Or have it by itself as soup.
What is the cook time for instant pot? Thank you, I really enjoy your content!
Lisa, thanks for the wonderful compliment! High pressure for 10 minutes (vent closed) in the IP. Allow for pressure to release naturally. Thanks for catching that…I’ve updated the recipe step.
is there instructions without an instant pot/pressure cooker?
Hi Sarah, you can certainly cook this dal on the stovetop. Add 2 measures of water to 1 measure of urad dal. Cook on medium flame, with lid on. Stir occasionally (to prevent sticking) until the dal is soft enough to crush between your fingers. Hope this helps.