Urdachi Dal (Maharashtrian Style Urad Dal)
on Sep 12, 2022, Updated Dec 21, 2023
Urdachi Dal (Maharashtrian Style Urad Dal) is a Maharashtrian lentil prepared with black urad dal. Make it using my easy recipe.
Here are more easy dal recipes that you may like: Dal Maharani, Bengali Tok Dal, Green Mango Dal, Malwa Dal, and Dal Makhani.
Table of Contents
About Urdachi Dal
Urdachi Dal (Maharashtrian-Style Urad Dal) is a light and delicious lentil dish made with black urad dal, green chilies, onions, and fresh ginger.
The cooked dal is tempered with spicy onion, tomato, and green chili tadka.
It is a great recipe to make for everyday Indian-style meals. Serve it with dry sabzi and phulka or steamed rice and papad for a comforting meal.
Ingredients
For The Dal
To make the dal, you will need black urad dal (split black lentils), green chilies, fresh ginger, onions, turmeric powder, salt, ghee, and water.
You can also replace black urad dal with white urad dal.
Adjust the green chilies depending on your taste.
For The Tempering
To temper the dal, you will need peanut oil, ghee, cumin seeds, asafetida (hing), curry leaves, onions, green chilies, tomatoes, Kashmiri red chili powder, and coriander powder.
Replace ghee with oil to make this dal vegan.
Skip adding asafetida to make it gluten-free.
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Urdachi Dal Recipe (Maharashtrian Style Urad Dal)
Ingredients
To Cook The Dal
- 1 cup black urad dal (split black lentils)
- 2 teaspoons chopped green chilies
- 2 teaspoons chopped ginger
- ¼ cup sliced onions
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon ghee
- 4 cups water
For Tempering
- 2 tablespoons peanut oil (or any other cooking oil)
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing)
- 10-12 whole curry leaves
- ¼ cup chopped onions
- 2 teaspoons crushed green chilies, ginger & carlic
- ½ cup finely chopped tomatoes
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
Instructions
Cook The Dal
- Add all the ingredients to a pressure cooker and stir gently.
- Pressure cook for 1 whistle on high heat.
- Then reduce the heat to low and cook for 15 minutes.
- Remove the cooker from heat and let the pressure release naturally.
- Open the lid and lid and mash the dal slightly with the back of a ladle.
Temper The Dal
- Heat oil and ghee in a small pan over medium-high heat.
- Once the oil is hot, add cumin seeds and asafetida and let them crackle for 4-5 seconds.
- Add curry leaves, onions, and crushed green chili, ginger, and garlic and saute for 2 minutes.
- Now add tomatoes and saute for 2 minutes.
- Add chili powder and coriander powder and saute for 3-4 seconds.
- Pour the tempering over the cooked dal and mix well.
- Serve hot.
