Recipes with Urad Dal
Got Urad Dal in your pantry? Here are 35 recipes you can cook today.
Adai
Protein-rich thick crepe made of mixed lentils and rice. Best served with avial or jaggery.
Beans Carrot Poriyal
Finely chopped french beans and carrots stir-fried with coconut.
Beetroot Thoran
Finely chopped beetroot sautéed with spices and fresh coconut.
Cabbage Poriyal
Finely shredded cabbage stir-fried with mustard, curry leaves, split urad dal, and fresh coconut.
Coconut Rice
Fragrant rice mixed with freshly grated coconut and tempered with mustard, curry leaves, and cashews.
Curry leaf pickle (Karuveppilai oorugai)
Nutritious curry leaf thogayal.
Dahi Bhalla
Soft, fried urad dal dumplings soaked in water and served in sweet yogurt with chutneys.
Dahi Vada
Fried lentil dumplings soaked in creamy sweet yogurt, garnished with tamarind chutney and cumin powder.
Dosa
Spread thin on a hot tawa for crispy dosas.
Ginger Chutney
Spiced ginger side dish.
Godhuma Rava Upma
Broken wheat upma.
Hyderabadi Haleem
Prep Time: 30 minutes | Cook Time: 90 minutes Step 1: Wash and soak cracked wheat, chana dal, urad dal, masoor dal, and basmati rice in warm water for 1 hour. Drain and boil in 1 liter water until completely soft and mashable. Step 2: Heat ghee and vegetable oil in a large pot. Sauté sliced red onions until golden brown. Add bone-in mutton pieces, ginger-garlic paste, turmeric, Kashmiri red chili powder, coriander powder, garam masala, cinnamon stick, green cardamom, cloves, black pepper, and salt. Cook mutton with water until fall-off-the-bone tender (45-50 minutes). Step 3: Debone the mutton pieces and shred the meat thoroughly. Combine shredded meat, rich meat broth, and cooked lentil-wheat mixture in the heavy pot. Step 4: Use a heavy wooden masher (ghotni) or immersion blender to vigorously pound and blend the mixture until a silky, stretchy, homogeneous porridge forms. Simmer on low heat while stirring continuously with ghee, chopped mint, and coriander leaf. Top with crispy fried onions, toasted cashews, fresh ginger juliennes, and lime juice.
Idli
Serve hot with Sambar and Coconut Chutney. Soak rice and dal for 4-6 hours before grinding.
Idli Upma
A quick breakfast made by crumbling leftover idlis and tempering them with mustard, green chillies, and curry leaves.
Jowar Dosa
Healthy gluten-free crepes made from sorghum.
Kambu Dosa
Healthy, gluten-free crepes made from pearl millet and black lentils batter.
Kanchipuram Idli
Spiced, aromatic idlis flavored with pepper, cumin, and ginger powder.
Karuveppilai Sadam
Aromatic rice mixed with a freshly ground roasted curry leaves powder.
Keerai Masiyal
Healthy mashed spinach tempered with mustard, split urad dal, and red chillies.
Keerai Poriyal
Finely chopped amaranth leaves stir-fried and topped with coconut.
Kozhukattai
Steamed savory dumplings.
Lemon Rice
Tangy, yellow rice flavored with lemon juice and tempered with mustard, curry leaves, green chillies, and peanuts.
Medu Vada
Deep fry till golden brown and crispy on the outside.
Panchmel Dal
Traditional Rajasthani mixture of five lentils, thick and richly tempered.
Peerkangai Thogayal
A thick, flavorful chutney made with ridge gourd, roasted lentils, and red chillies, perfect for mixing with hot rice.
Pudalangai Kootu
Snake gourd cooked with yellow split moong dal, coconut-cumin paste, and tempered with mustard.
Pudalangai Poriyal
Snake gourd stir-fried with mustard, green chillies, split urad dal, and fresh coconut.
Puli Upma
Tangy upma made from rice rava and tamarind extract, flavored with roasted peanuts.
Rava Upma
Roast rava well before adding to boiling water to avoid lumps.
Semiya Upma
Vermicelli upma.
Set Dosa
Very soft, spongy, thick dosas served in a set of 2 or 3.
Sevai Coconut
Steamed rice vermicelli mixed with freshly grated coconut and tempered.
Urulai Kizhangu Podimas
Mashed potatoes scrambled with onions, ginger, and green chillies.
Vazhaikkai Podimas
Grated raw banana scramble with ginger, chillies, and lemon juice.
Vendakkai Poriyal
Okra sautéed with mustard, curry leaves, and fresh coconut.
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