North Indian Side Dishes Recipes |  Whole Urad Recipes
"How many dishes can you possibly make with Dal? I know you have like 3-4 and then what? Its gets boring you know..." said a curious westerner to me recently. It always happens. The minute I have been ID'd, the topic inevitably lands to Indian food (mostly under 2 minutes). It fills me with immense pride to know how much Indian food has been adopted by so many people.  Except for this one Australian who extremely smug and happy told me to my face "My country is beating yours mercilessly as we speak". Oh well, Cricket sure is a passionate topic between the Aussies and Indians :)
North Indian Side Dishes Recipes |  Whole Urad Recipes
Anyways, coming to my original point. How many dish can we possibly make with Legumes? Ha! You shouldn't have asked :)  The versatility of legumes can only be matched by the number of dishes we can make out of them. Dal Makhani itself has so many variations - Dal Bukhara, Maa Di Dal, Dal Maharani, Dal Amritsari, Langarwali Dal; each adding a minor dimension to it. This Masala Dal also comes along on the same lines.
North Indian Side Dishes Recipes |  Whole Urad Recipes
A hearty dish filled with enough protein and fiber to see you through the day with absolute ease. A simple rice - like Jeera Pulao, should suffice along with warm phulkas. You can dress it up humble and simple or make it glamorous, fit for a party. 
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes around 6 cups.
  • 1/2 cup Whole Black Urad
  • 1/2 cup White Urad
  • 1/2 cup Kidney Beans (Rajma)
  • 1/2 cup Split Chickpeas (Channa Dal)
  • 2 Bay Leaf
  • 2 tbsp cultured unsalted Butter / or Extra Virgin Coconut Oil
  • 1 tsp Cumin Seeds
  • 1 med-large Onion, chopped
  • 2-3 medium Tomatoes
  • 2 inch Ginger, chopped finely
  • 1 large Jalapeno, or to taste
  • 1 tsp Garam Masala, or to taste
  • Few sprigs of Cilantro/Coriander leaves, to garnish
  • Salt to taste
  • 1 tbsp Jaggery, or to taste
  • Fresh lemon juice to taste
  • 2 tbsp Cream/Milk, or to taste
1. Wash and soak the legumes in plenty of water overnight.
2. Before cooking, rinse them well and add fresh water - just enough to cover them, say 2 inches. Throw in the bay leaves.

Tips: At times I tend to add in a spice bag with whole spices like Cardamom, Cloves and Cinnamon to this water.  Winter time I generously add whole peeled garlic  and ginger as well to boost the flavor of this dish.
3. Pressure Cook on high for 10-12 minutes or until its cooked.  The consistency should be soft,
4. enough to be able to mash it well. I use a potato masher but you can use a ladle as well. Set aside.
5. While that was cooking, you can alternatively heat a saucepan. Heat the butter/ Coconut oil - or any other neutral oil of your choosing in medium-high heat and add the cumin seeds, chopped ginger and the chilies. Saute for few seconds until aroma hits
6. then drop the onion. Saute for another minute or 2 until it soft.
7. Add the tomatoes along with Garam Masala and salt.  Cook for another 2 minutes or so until soft
8. and add the cooked legumes.
9. Mix to combine. Adjust seasoning as per taste.

Tips: Depending upon your Garam Masala brand (storebought/homemade) and your taste preference, you might need to add more or less of Garam Masala. You can also add any other Indian seasoning mix of your choice to customize the flavor profile.  This dish is versatile and takes on variations very well.
10. Add Jaggery, if using. To me, adding a little sweetness boosts flavor in this dish.
11. Mix well, reduce heat to low, cover and cook for another 5-10 minutes. Slow cooking enhances the taste. Squueze some lemon juice towards the end (optional). This tastes even better the next day.
I love to garnish it with sliced/finely chopped raw onion and tomato. Goes very well with roti, naan as well as pulao. North Indian Side Dishes Recipes |  Whole Urad Recipes

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By shreya on Jan 22, 2015

Yummy dal recipe. M loving it. Wish to grab it for once. Thank u for the share....

By Milisha on Jan 9, 2015

Hey... how is it diff from dal makhanai...except the butter

As I mention in the post, this is just a minor variation of Dal Makhani. In my version if you noticed, I tend to use just Black Whole Urad instead of a combo. A lot more aromatic flavorings are added along with cream. So for beginners and those who don't care for complicated ingredients, this one would do the trick along with providing something similar to that delicious Dal Makhani flavor as well. --DK

By Sowmya on Jan 8, 2015

That is such a wholesome meal!!! so delicious and healthy..

Wholesome it sure is :) --DK