Black Gram Dal
Black Gram Dal, or urad dal, is a nutritious legume popular in Indian cuisine. High in protein and fiber, it has a rich flavor and is used in dishes like dal, dosa, and idli. It’s known for its health benefits, including aiding digestion and supporting heart health.
Ingredients
Ingredients:
- 1 Cup Black gram (sabut urad dal)
- 4 Cup Water
- 1 Onion, finely chopped
- 2 Tomatoes, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 Green chilies, slit
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- Salt to taste
- 2 tablespoon Butter or ghee
- Fresh coriander leaves for garnish
Instructions
Soaking the Black Gram Dal
- First, rinse 1 cup of black gram dal well under running water. This helps remove any dirt or impurities.
- Next, soak the dal in 3 cups of water for at least 4-6 hours. This helps soften the lentils and makes them easier to cook.
Cooking the Black Gram Dal
- After soaking, drain the dal to remove the water. This step is important before cooking!
- Now, transfer the Kali dal to a pressure cooker. Then, add 4 cups of water, along with turmeric and salt.
- Now that the dal is soaked, pressure cook it on medium heat for about 15-20 minutes, or until it’s soft. After that, it will become creamy, which is important for the right texture.
Preparing the Tempering
- While the dal cooks, at the same time, heat 2 tablespoons of ghee or butter in a pan.
- Next, add cumin seeds and let them sizzle until they smell nice.
- Then, add the chopped onions and sauté them until they turn golden brown.
Adding Spices and Tomatoes
- Once the onions are golden, add the ginger-garlic paste and green chilies. Then, sauté for another 2-3 minutes until it smells good.
- After that, add the chopped tomatoes and cook them until they soften and start releasing oil. At this point, add garam masala for extra spice.
Mixing the Dal and Tempering
- Next, pour the cooked dal into the pan with the spices. Then, stir well to mix all the flavors. Finally, simmer on low heat for 10 minutes to let the flavors blend together.
Garnishing and Serving
- Finally, garnish the dal with fresh coriander leaves and serve it hot.
Notes
Variations
1. Dal Makhani (North Indian Style)-
- In Dal Makhani, Black Gram Dal is cooked with butter and cream, making it rich and creamy—perfect for a special treat!
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- To make the dal spicier, add extra chilies or tamarind for a tangy kick. You can also try different chutneys or garnishes to change up the flavor.
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- In Tamil Nadu, Black Gram Dal is used in Ulundhu Kuzhambu, while in Andhra Pradesh, it’s made into Urad Dal Curry with their own local twist!
Pro Tips
1. Cooking Tips-
- To get the right consistency, cook the dal until it’s soft but not too mushy. If it’s too thick, add a little water. If it’s too watery, cook it a bit longer to thicken.
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- To make the dal mild, use fewer chilies. For a spicier version, add more! You can also add yogurt or cream to cool it down for kids.
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- For a creamy texture, stir in some cream or cashew paste. To make the dal thicker, simply reduce the amount of water while cooking.
Nutrition
Nutrition Facts
Black Gram Dal
Amount per Serving
Calories
260
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
4
g
Cholesterol
10
mg
3
%
Sodium
350
mg
15
%
Potassium
600
mg
17
%
Carbohydrates
40
g
13
%
Fiber
9
g
38
%
Sugar
3
g
3
%
Protein
13
g
26
%
Vitamin A
400
IU
8
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
2
mg
10
%
Vitamin B5
0.5
mg
5
%
Vitamin B6
0.2
mg
10
%
Vitamin C
10
mg
12
%
Vitamin E
1
mg
7
%
Vitamin K
5
µg
5
%
Calcium
40
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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