A simple but delicious and spicy urad dal or black lentil dahl is the perfect dish for a weeknight or weekend dinner. You don't need any special spices, just garam masala, to make the dal. Serve with basmati rice for a nourishing, comforting meal.
In India's many regional cuisines, each ingredient plays an important and intricate role in creating the complexity of any given dish. Take dal, for instance. There are tens of thousands of ways to make a dal, and the diversity of flavor in each dal recipe begins, at the most basic level, with the type of lentil you use.
Most Indian cooks have a dozen or so lentils in their pantry at any time, give or take a couple, each with a distinct flavor and texture. But the legumes you'll find featured most commonly in dal recipes (apart from beans) are chana dal (Bengal gram dal), tuvar dal (pigeon peas or yellow split peas), masoor dal (pink lentils), urad dal (black lentils) and moong dal (green gram dal).
Certain regions have a stronger preference for certain lentils. For instance:
- In Maharashtra, the state where I grew up, we'd usually make our dals with toor dal or tuvar dal (here's a quickie and delicious dal recipe I make on the fly for dinner).
- Bengalis tend to use chana dal more frequently, in recipes like the delicious Cholar Dal.
- Tamilians use moong dal, masoor dal and tuvar dal to vary the flavors and textures in the family of south Indian dals called sambar and kootu, and urad dal in idli and dosa.
- North Indians use urad dal to make Dal Makhani and Maa ki Dal.
For the Spicy Urad Dal or Black Lentil Dal recipe I am sharing with you today I, of course, used urad dal (vigna mungo). Think of this urad dal recipe as a quickie version of vegan dal makhani, but just as tasty. The urad dal is combined with herbs and warm garam masala spices, and you smooth out all the flavors at the end with a dollop of vegan butter.
I like blending half the cooked dal before I add it to the pot, because it makes the dal really creamy. You can skip this step, or just use the ladle to mash up some of the dal.
Ingredients for spicy urad dal
- Urad dal or black lentils: Also called vigna mungo, these tiny white lentils can be bought online or at Indian or Asian stores.
- Turmeric: A dash of turmeric adds color and healthfulness to the dal.
- Cayenne or paprika. You can also use Kashmiri chilli powder, or any other red chilli pepper powder you have on hand.
- Tomatoes. Tomatoes add tang and also spike up the veggie component in this dish!
- Ginger and garlic. You can make your own paste or if you have my ginger garlic paste on hand use a heaping tablespoon instead.
- Oil. Any neutral oil like avocado oil or sunflower oil is fine.
- Kasoori methi (dry fenugreek leaves), optional. Kasoori methi, with its pleasantly bitter notes, adds a lovely finish to this dal, making it taste restaurant-style.
- Cilantro. Cilantro, added as a garnish, adds a pop of color and freshness.
Top tips
- When buying urad dal you will find four different kinds at the store: the split white dal, most commonly called urad dal; the whole legume, unsplit, called urad gota, the split lentil with the black skin still on, and the whole lentil also with skin on. You can use any of these in this dal recipe and you'll get the same result. Split lentils will cook faster, so if you have a choice, buy those.
- Cook the urad dal lentils until very tender. The best way to do this is in a pressure cooker or Instant Pot. But if you don't have either, add all the ingredients in step 1 to a pot, cover the lentils with at least an inch of water, bring to a boil, turn the heat to a simmer, cover and cook for at least 20-30 minutes or until the lentils are very soft.
- I add a soupçon of sugar to this urad dal recipe, which is a common technique used by Indian cooks to balance out flavors. There's spicy, tangy, salty and bitter (from the dal and kasoori methi) in this recipe, and a teaspoon of sugar adds depth and rounds out the flavors nicely.
Serve
This spicy urad dal is delicious with brown rice, basmati rice, or jeera rice. Serve a simple Indian style stir-fry or sabzi, like Bombay potatoes or cabbage curry on the side.
You can also serve the dal with roti or vegan naan.
More vegan dal recipes
Recipe card
Spicy Urad Dal
Ingredients
- 1 cup urad dal (black lentil dal)
- 1 inch knob ginger (grated)
- ½ teaspoon turmeric
- 1 teaspoon cayenne (or paprika for less heat)
- 1 tablespoon avocado oil or any neutral oil
- 10 cloves garlic (minced or grated)
- 3 medium tomatoes (pureed. Canned puree is fine too, use 1 cup)
- 1 to 2 teaspoon garam masala
- 2 tablespoon vegan butter
- 1 tablespoon kasoori methi (optional)
- 1 teaspoon sugar (optional, but adds a bit more depth. You won't taste the sugar)
- 2 tablespoon cilantro (chopped)
- Salt to taste
Instructions
- Add enough water to cover the lentils by an inch. Cook or pressure-cook the dal along with the ginger, cayenne or paprika and turmeric until tender and mushy. If you want a creamy dal, blend half the cooked dal into a smooth puree and add back to the remaining dal.
- Heat the oil in a large saucepan
- Add the garlic and stir quickly for about a minute. Add the tomatoes and cook until the puree darkens, about five minutes.
- Add the cooked urad dal, garam masala powder (use more or less based on your preference and the brand you have) and the kasoori methi (crush it between your fingers as you add it to the pot). Stir to mix.
- Add water or vegetable stock if the dal is too thick. Bring the dal to a boil and simmer over medium-low heat for 10 minutes.
- Add salt to taste. Stir in the vegan butter and add chopped coriander leaves. Turn off the heat.
- Serve hot with rice or rotis.
Nutrition Information
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Batarang says
How long do you usually soak your urad dal?
Vaishali says
I don't soak it if I am pressure cooking. But for quicker cooking you can soak overnight.
Ihra says
How do you 'cook' a dal? I've never cooked it before! And I am wanting to try this recipe! Thanks!
Vaishali says
You boil it on the stovetop or in a pressure cooker or IP until it's tender.
Shazia says
Great recipe
Lola says
Amazing! Thank you so much for sharing and being so awesome!
Belinda Jensen says
Hi there,
I made this and it was absolutely delicious. The Dahl has a lovely buttery texture and wonderfully flavoured. I will definitely be making again. My partner is from Gujarat and highly praised this Dahl.
Linda says
I would buy a book all about dals with the whys and why nots and with accessible ingredients. I would also love a book or section about spices - which to use when; what ratios are best; when making a quick dal, are there different spice sets that could be chose for dominant flavors. A book of recipes does not give the reader the information to make their own choices so your added information is appreciated. I cook without oil so was glad to see the quiche crust and it is cooling now.
Kushaan says
Really nice recipe. Tastes like the wedding day but without the ghee and cream. I used cold pressed corn oil as it's got a buttery feel.
Danip467 says
I would love to know your crockpot method! Do you do the tomatoes on the side and stir them in at some point?
Anonymous says
This is my favorite dal recipe....I make it all the time...really spicy for me not too spicy for everyone else. I'm not Indian but I love cooking the food. I make this in a crock pot sometimes and it comes out like a rich delicious chili. The ghee at the end is really the crowning touch that makes this fabulous.
Danip467 says
My comment below was meant as a reply, oops
Vaishali says
Raja, that is one incredible meal. Love the seasoned rice. And some lime juice at the end sounds great. Thanks for your feedback.
Raja says
I tried the recipe yesterday and loved it! Thank you for posting it, I will certainly add it to my repertoire!
I combined it with seasoned rice (first fried ground Cardamon, Black Cardamon & Turmeric, then added the Basmati,salt and, a couple of minuntes later, the rice) and Bhindi Masala. Again, my wife and I loved it.
Since I am not vegan, I used ordinary butter. Also, I used the Urad Dal I had - which was the white, peeled variety. Finally, I held off somewhat on the garlic and used 4 instead of 10 cloves (to keep the Pitta under control).
Next time I might add some lime juice, too, to add a little freshness, but in sum: a great recipe!
SkinnyMinnie says
I know I commented with questions earlier but I couldn't wait for a response and I went with it! I soaked my dal first (dry 1 cup) and then I drained them and added the dal and 2.5 cups to my pressure cooker. Once the dal and the other goodies (plus a green chili) were up to pressure I cooked them for 10 minutes and then let the pressure release naturally. It turned out perfect! I also added a pinch of hing and a few cumin seeds to the hot oil before sauteeing the garlic. I ate this with a side of tomatoey southern greens and some leftover brown rice.
Mindy says
How much water do you use when you cook the urad dal in your pressure cooker? And do you soak the dal first?
Jui says
I tried it and it has come out so delicious . I mmake it once a week ..
Linda says
Hi Vaishali,
Came by your site via Nupur's -- and I am glad to do so! Spicy urad dal looks delicious 🙂
Nupur says
Vaishali- I tried your spicy urad dal last night and we enjoyed it very much! The texture is definitely different from what we are used to- I liked it.
I'm glad urad dal is now part of my pantry 🙂
Pavithra Kodical says
This dish is new to me..Looks delicious.
Curry Leaf says
Always short of recipes with urad dal.Lovely dal.hearty and delicious
Vibaas says
that looks yum! i never buy the black urad daal. will give it a try. it should be more nutritious.
Nithya says
Nice curry.. looks really healthy. 🙂
Poornima Nair says
Urad dal is just for tadkas and idli batter in my kitchen...but this dal sounds super yumm.
Sharmila says
This is a family favourite and you are right ... the skin does give it a different flavour. Lovely with hot rotis. 🙂
Usha says
This dhal has been on my to do list for the longest time now, your perfect dal makes me want to make it soon !
Priya says
Never tried curry with urad dal, healthy curry !
Pooja says
Never made with urad dal but the curry looks so tempting!
Vaishali says
Mints, thanks. I can imagine it would be delicious with onion and kokum. Will look forward to seeing your recipe when you get around to posting it.
Superchef, Parita: Thanks, ladies.
Nupur, Thanks. I used the split urad dal with the black skin on, which I found at the Indian grocery store here. I think the skin adds a bit more earthiness to the flavor. Hope you will try and like it 🙂
Nupur says
That dal looks rich and inviting!
Let me get this straight though- is this whole urad (with the black skin on) or is it the white urad dal, meaning split urad with the skin removed?
I'd love to try your recipe but I want to be sure I'm using the right thing.
Parita says
I dont usually cook much with urad dal, looking at this dal i must start using it, looks delicious!!
Superchef says
not really a fan of urad dal..but anything spicy, i like it!!
Mints! says
This daal is my husband's specialty. He makes it with onion and kokum. I have been meaning to post it for so long ... someday 🙂
But I will definitely make this one soon. I like to slurp daals just like that. This will be perfect for that.
C smith says
I felt it needed salt so I added. We'll see how it tastes tomorrow. I used the black urad Dal. Used coconut sugar.
Vaishali says
You do need salt. Add in according to your taste.
Sunita says
Hi why does this happen every time. I cook the whole black urid dhall and I always get hard stones left ie whole pieces left.
What I do is wash in cold water put in pressure cooker to cook slow for 45 minutes?