Urad Dal

Urad Dal pairs cooked black-skinned urad with a rich tomato-and-onion vagar. The dish is thicker and more robust than the lighter mung-based dals in the same section.

Cumin seeds start the vagar, followed by onion, ginger, garlic, tomato, coriander, green chili, and salt. The mixture cooks until the tomatoes soften and the aromatics come together.

Once the vagar is mixed into the cooked dal, garam masala and cilantro are added at the end. The source also offers an optional cream variation for a richer finish.

Ingredients

• 1 cup dried urad dal
• 1 teaspoon ghee or butter
• 1 teaspoon olive oil or grapeseed oil
• 1 1/2 teaspoons whole cumin seeds
• 1 cup onions, minced
• 2 tablespoons fresh ginger, minced
• 4 teaspoons garlic, minced
• 3/4 cup tomatoes, diced
• 1 teaspoon salt
• 2 teaspoons ground coriander
• 1 teaspoon fresh green chilies, minced
• Salt to taste
• 1 teaspoon garam masala, for garnish
• 1/4 cup fresh cilantro leaves, chopped, for garnish

Method

Soak and cook the urad dal using the source’s general bean-and-lentil method. Heat the ghee and oil in a pot or frying pan over medium-high heat. Add the cumin seeds, cover, and let them sizzle for 30 seconds. Add the onions, ginger, garlic, tomatoes, salt, coriander, and green chilies, reduce to medium, and sauté for 5–7 minutes until the tomatoes are soft. Stir the vagar into the cooked dal, sprinkle with garam masala and cilantro, and serve. Makes 4–6 servings.