White Urad Dal (North Indian Style)
on Jun 07, 2025
Use my easy recipe to make North Indian-style White Urad Dal (Dhuli Urad Dal) and serve it for everyday Indian-style meals. You can make this recipe in a traditional pressure cooker or an instant pot.
Here are some more everyday dal recipes you can make for your meals: Toor Dal, Lauki Chana Dal, Sultani Dal, Dal Tadka, and Raw Mango Dal.
Lunch menu in my house is almost fixed. There is a dal, dry sabji, roti, rice and a raita made for everyday lunches. I like to make a variety of dal and dry sabjis to keep the meals interesting. While toor dal is most popularly made, this white urad dal is also a favorite. It’s simple to make and tastes super delicious. Do try it!
About White Urad Dal
Urad Dal is called split black lentils in English. It can be with the skin (black urad dal) or without the skin (white urad dal).
This lentil is made for everyday meals in India, and every house has a different way of making it.
In this post, I am sharing a North Indian-style white urad dal recipe I have been making for years. You can cook the lentils in a traditional stovetop pressure cooker or an instant pot.
I made this recipe in my 3-quart instant pot (or a 3-liter traditional pressure cooker). If you want to scale it up, use a larger-size instant pot or stovetop cooker. The cooking time will remain the same.
My recipe to make this dal can be easily adapted and made vegan or gluten-free.
Serve this spicy urad dal piping hot with phulka, dry sabji, and raita. You can also serve it with steamed Basmati rice, brown rice, or jeera rice.
Ingredients
To Cook The Dal
White Urad Dal – Also known as dhuli urad dal or split and skinned black lentils, white urad dal is readily available in any Indian grocery store or online portals like Amazon.
Others – You will need turmeric powder, coriander powder, salt, and fresh ginger to cook the white urad dal.
For The Tempering
Ghee – Always temper the urad dal in ghee for the best flavor. I you want to make it vegan, replace ghee with coconut oil.
Others – You will also need asafetida (hing), cumin seeds, dry red chilies, onions, Kashmiri red chili powder, lime juice, and cilantro (fresh coriander leaves).
Skip adding asafetida for a gluten-free recipe.
How To Make Dhuli Urad Ki Dal
Cook The Dal
In An Instant Pot
Rinse 1 cup of white urad dal with water and soak it in 3-4 cups of water for 30 minutes.
Note – Soaking the dal reduces cooking time and makes it easily digestible.
Drain the water and add the soaked dal to an instant pot.
Add the following ingredients to the pot and stir to combine.
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 teaspoon salt
- 1 teaspoon grated ginger
- 4 cups of water
Close the instant pot lid and set the valve to the sealing position.
Press the PRESSURE COOK button and set the timer to 12 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position.
Open the lid.
Mash the dal using the back of a ladle.
Add some hot water if the dal is too thick for your liking. Check for salt and add more if needed.
In A Stovetop Pressure Cooker
Follow the recipe until all the ingredients are added to a pressure cooker.
Close the lid of the cooker.
Pressure cook on high heat for 1 whistle.
Reduce the heat to low and cook for 12 minutes.
Remove the cooker from heat and let the pressure release naturally.
Open the lid.
Mash the dal using the back of a ladle.
Add some hot water if the dal is too thick for your liking. Check for salt and add more if needed.
Temper The Dal
Heat 3 tablespoon ghee in a small pan over medium-high heat.
Once the ghee is hot, add ¼ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add 2-3 dry red chilies and ½ cup chopped onions and cook until onions turn golden brown, stirring frequently.
Add 1 teaspoon Kashmiri red chili powder and immediately add the tadka to the cooked dal.
Now, add 1 tablespoon lime juice and mix well.
Garnish the dal with 2 tablespoon chopped cilantro and serve hot.
Storage Suggestions
Leftover dal can be stored in an airtight container for 3-4 days. Reheat in a pan until nicely hot before serving. If the dal has thickened after refrigeration, then add some water when reheating. You can also give it a fresh tempering to elevate it’s taste.
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White Urad Dal Recipe (Dhuli Urad Dal)
Ingredients
To Cook The Dal
- 1 cup white urad dal (split and skinned black lentils)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 teaspoons salt (or to taste)
- 1 teaspoon grated ginger
For The Tempering
- 3 tablespoons ghee
- ¼ teaspoon asafetida (hing)
- 1 teaspoon cumin seeds
- 2-3 dry red chilies
- ½ cup chopped onions
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Cook The Dal
In An Instant Pot
- Rinse the dal with water and soak it in 3-4 cups of water for 30 minutes.
- Note – Soaking the dal not only reduces the cooking time but also makes the dal easily digestible.
- Drain the water and add the soaked dal to an instant pot.
- Add turmeric powder, coriander powder, salt, and grated ginger along with 4 cups of water. Stir to combine.
- Close the lid of the instant pot and set the valve to the sealing position.
- Press the PRESSURE COOK button and set the timer to 12 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position.
- Open the lid.
- Mash the dal using the back of a ladle.
- Add some hot water if the dal is too thick for your liking. Check for salt and add more if needed.
In A Stovetop Pressure Cooker
- Follow the recipe until adding all the ingredients to a pressure cooker.
- Close the lid of the cooker.
- Pressure cook in high heat for 1 whistle.
- Reduce the heat to low and cook for 12 minutes.
- Remove the cooker from heat and let the pressure release naturally.
- Open the lid.
- Mash the dal using the back of a ladle.
- Add some hot water if the dal is too thick for your liking. Check for salt and add more if needed.
Temper The Dal
- Heat ghee in a small pan over medium-high heat.
- Once the ghee is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
- Add dry red chillies, and chopped onions and cook until onions turn golden brown, stirring frequently.
- Add Kashmiri red chili powder and immediately add the tadka to the cooked dal.
- Add lime juice and mix well.
- Garnish the dal with chopped cilantro and serve hot.
My husband had two servings!! I think that days it all. Delicious recipe.
Good to hear Anita
I was looking for a simple urad dal recipe and this turned out to be so perfect! Your photos had already tempted me and the recipe is great! Thanks for sharing!
Thanks a lot for trying 🙂
Beautiful pictures and the dal looks so yummy!
I recently made a sookhi urad with palak. The recipe is on our blog called Kitchenpostcards. Please drop by and leave your feedback. Thanks!
Thnx. Will check it out 🙂
Hello! i really liked your post. Please share some more.