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A bowl of Urdachi Dal garnished with chopped herbs, surrounded by fresh coriander, green chilies, and lime wedges on a dark surface.
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5 from 3 votes

Urdachi Dal Recipe

Urdachi Dal is a Maharashtrian-style lentil dish prepared with black urad dal. Make it using my easy recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Servings: 4 people
Author: Neha Mathur

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
US Customary - Metric

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 the heat and let the pressure release naturally.
  • Open the lid and mash the dal slightly with the back of a ladle.
  • Note - To cook the dal in an Instant Pot, add all the ingredients to the inner pot of the Instant Pot. Reduce the quantity of water to 3 cups. Press PRESSURE COOK and set the timer to 12 minutes. When the timer goes off, let the pressure release naturally for 10 minutes. Then release the remaining pressure and open the lid. Mash the dal.

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.

Notes

You can also replace black urad dal with white urad dal.
Adjust the green chilies depending on your taste.
Replace ghee with oil to make this dal vegan.
Skip adding asafetida to make it gluten-free.

Nutrition

Calories: 308kcal | Carbohydrates: 29g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 624mg | Potassium: 101mg | Fiber: 11g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 4mg
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