Recipes using Split Black Gram

  • Recipes
  • Dahi vada
      •  Ingredients:
  • For Vada Batter
    • 1 cup urad dal
    • 2 cups water for soaking
    • 1 green chili - finely chopped
    • 2 teaspoons chopped curry leaves or 7 to 8 curry leaves, chopped
    • 1-inch ginger, finely chopped or 1 teaspoon finely chopped ginger
    • salt as required
  • Other Ingredients For Dahi Vada
      • oil for deep frying, as required
      • warm water for soaking vadas, as required
  • For Coconut Paste
      • ¼ cup fresh grated coconut
      • 1 green chili, roughly chopped
      • 2 to 3 tablespoons water for grinding
  • For Curd Mixture
      • 2 cups fresh chilled curd
      • salt as required
  • For Tempering Dahi Vada
      • 1 tablespoon oil
      • ½ teaspoon mustard seeds
      • 6 to 7 curry leaves, chopped or whole
      • 1 dry red chili, broken and seeds removed
  • For Garnishing Dahi Vada
    • 1 to 2 pinches of red chili powder
    • 2 to 3 tablespoons finely chopped coriander leaves


      • Steps:
      • Rinse 1 cup urad dal a couple of times in water. Then soak the urad dal in 2 cups water overnight or for at least 4-5 hours.
      • Later drain all the soaked water.
      • Add the urad dal to a grinder jar.
      • Add salt as required.
      • Grind to a smooth fluffy batter. 
      • Take the ground batter in a bowl. Add 1 green chili (finely chopped), 2 teaspoons chopped curry leaves, and 1 teaspoon finely chopped ginger.
      • Briskly & vigorously stir the batter for a minute or two with a spoon or spatula. 
  • Frying Vada
      • Heat oil for deep frying in a Kadai or pan. 
      • Now wet your palms with water and take some batter in your right palm. With the help of the left hand, shape the batter first.
      • Then make a hole in the center with a thumb.
      • Gently slid the doughnut-shaped vadai into the medium hot oil. 
      • Make other vadas this way and then add them to the Kadai. 
      • When the base is light golden, turn over with a slotted spoon and continue to fry the vadas.
      • Turn over a couple of times and fry the vadas till they are crisp and golden. Continue to fry the vadas in batches till crisp and golden.
      • Drain the medu vadas on kitchen paper tissues to remove excess oil.
      • When they are still hot, add the vadas in warm water and let them soak for 15-20 minutes.
  • Making Coconut Paste
      • In a small chutney grinder jar, add ¼ cup fresh grated coconut and 1 green chili, roughly chopped.
      • Add 2 to 3 tablespoons of water and grind to a smooth paste. Keep aside.
  • Making Curd Mixture
      • In another bowl, take 2 cups chilled curd. Add salt as per taste.
      • With a wired whisk mix and whip the curd till smooth.
      • Now add the ground coconut+green chili paste.
      • Mix again very well. Check the taste and add more salt if required.
  • Tempering Curd Mixture
      • Heat 1 tablespoon oil in a small pan or tadka pan.
      • Add ½ teaspoon mustard seeds and let them crackle.
      • When the mustard seeds finish crackling, then add 6 to 7 curry leaves, (chopped or whole) and 1 dry red chili (broken and seeds removed). Mix well and fry for a few seconds till the red chilies change color. To ensure that the red chilies do not burn.
      • Now add the tempering mixture to the curd.
      • Mix very well.
  • Making Dahi Vada
    • After soaking the vadas will soften, increase a bit in size as well as their color will change.
    • Press each soaked vada between your palms to remove water. Gently press or else you might end up breaking them.
    • Press all the soaked vadas this way and arrange them in a platter, tray, or bowl.
    • Pour the tempered curd on the vadas. allow the vadas to absorb the curd for a minimum of 30 minutes or for a few hours. If keeping for 3 to 4 hours, then cover and refrigerate. 
    • Before serving, sprinkle some red chili powder on top.
    • Then sprinkle some finely chopped coriander leaves. 
    • Serve Daha vada. Leftover Dahi vadai can be refrigerated. 


  • Recipe (split urad dal curry):
    • Ingredients:
    • 1 cup urad dal split black gram
    • 1 large onion finely chopped
    • 6-8 cloves garlic finely chopped or minced
    • 1 -2 green chillis finely chopped or minced
    • 1-inch ginger peeled finely chopped or minced
    • 1 medium tomato finely chopped or pureed
    • ½ tsp mustard seeds
    • 1 tsp cumin seeds
    • ½ tsp garam masala
    • ⅛ tsp asafetida optional
    • 1 -1¼ tsp salt
    • ¼ tsp turmeric powder
    • 1 tbsp ghee or oil
    • 4 -5 cups water
  • For Tempering:
    • 1 tsp oil or ghee
    • 1 -2 cloves garlic finely sliced
    • 1 dry red chili

  • Steps of making curry:
    • Wash and soak split urad dal in 2 cups of warm water for at least 30 minutes.
    • Add the soaked dal with the water into a pressure cooker. Add turmeric powder.
    • Close the pressure cooker properly. Place it over medium heat.
    • Let the dal cook for 3-4 whistles.
    • Allow the pressure cooker to cool down before opening the lid.
    • In another saucepan, heat oil or ghee over medium heat.
    • Add mustard seeds. As soon as they begin to pop, add cumin seeds.
    • Add asafetida and onion and stir fry till it becomes light brown.
    • Add garlic and stir fry for 1-2 minutes.
    • Add green chilies and ginger. Stir fry for a minute.
    • Add the tomato and salt.
    • Mix well, cover the pan and allow the tomato to cook for 2-3 minutes.
    • Add the cooked urad dal with the water and also the remaining water.
    • Mash the dal lightly with a masher for a creamier texture.
    • Mix well. Let it simmer over low to medium heat for 10-15 minutes.
    • Remember to stir it frequently so that it does not stick to the bottom of the pan.
    • Add garam masala and mix well.





  • Steps of the Tempering:
    • Heat 1 tsp of ghee or oil in a small pan and place it over low heat.
    • Add sliced garlic and stir fry till it begins to turn brown.
    • Add the red chili, stir fry it and remove the pan off the heat.
    • Add the tempering to the urad dal or curry.
    • Garnish with chopped coriander and serve it hot with rice or roti or naan.



  • Recipe (split urad dal Laddu):


  • Ingredients:

    • 1 cup urad dal (black gram)
    •  ⅓ Cup sugar. 
    •  ⅓ cup ghee at room temperature
    • 3 to 4 green cardamoms (Choti elaichi)


  • Roasting And Preparing Urad Dal Flour:

    • Heat a thick-bottomed pan or kadhai on a low flame. Then add 1 cup urad dal in it. 
    • Keep the flame on low or sim and begin to roast the dal.
    • Continue to stir often while roasting. Keep on roasting and stirring for even browning and cooking.
    • The dal needs to be golden and become aromatic. 
    • Keep on stirring without a break once the dal begins to get light golden.
    • When the urad dal becomes golden, then cool them in the pan itself or you can remove the dal on a plate and let it cool.
    • Once the urad dal has become warm or cooled down, add them to a grinder jar. Also, add cardamom seeds removed from 3 to 4 green cardamom pods.
    • Grind to a fine powder.
    • Now take the urad dal flour in a fine sieve.
    • Begin to sift the flour on a plate or tray or a large bowl or pan.
    • Keep the sifted urad dal flour aside.

  • Grinding Sugar:

    • In the same grinder, add 1/3 cup sugar.
    • Grind sugar to a fine powder.







  • kali dal

    • Ingredients:
    • 1 cup whole urad dal (black lentils) 
    • 1 medium onion, chopped
    • 2 medium tomatoes, pureed – yields approx 1 cup tomato puree
    • 2 to 3 medium garlic cloves – crushed
    • 1-inch ginger – crushed
    • 1 green chili – finely chopped
    • 1 teaspoon coriander powder (ground coriander)
    • ½ teaspoon cumin seeds
    • ½ teaspoon turmeric powder (ground turmeric)
    • ½ teaspoon red chili powder (or cayenne pepper or paprika)
    • ¼ teaspoon garam masala powder
    • 1 tablespoon oil or ghee or butter
    • 3 to 3.5 cups water
    • salt as required
    • coriander leaves for garnishing

    • Steps:

    • Soaking Lentils
    • Pick the urad dal and rinse in water 2-3 times and soak it in water for 30 to 40 minutes. 
    • Later drain the soaked urad dal.

    • Making Kali Dal
    • Heat ghee in a Kadai or pan. Add the cumin seeds. When they sizzle, add chopped onions. Fry the onions till brown.
    • Add the pureed tomatoes and mix well.
    • Add the crushed ginger-garlic or ginger-garlic paste.
    • Add all the dry spice powders. Add chopped green chilies.
    • Saute the masala till the oil starts to leave.
    • Add the soaked urad dal (black gram). Add water and salt.

    • Cooking Kali Dal
    • Cover the pressure cook for about 15 to 18 whistles or 18 to 20 minutes or till the lentils have become soft and buttery. 
    • If the dal looks thin, then simmer without the lid, till it reaches the desired consistency.
    • Garnish with coriander leaves.
    • Serve kali dal hot with naan, kulcha, rotis, plain paratha, or plain boiled rice.


  • Dhaba style dal fry
      • Ingredients:
      • For Cooking Dal (Lentils)
      • 2 tablespoons chana dal husked & split Bengal gram
      • 2 tablespoons tuvar dal husked & split pigeon pea lentils
      • 2 tablespoons urad dal split urad dal with their husks (chilkewali urad dal)
      • 2 tablespoons moong dal split mung lentils with husks (chilkewali moong dal)
      • 2 tablespoons masoor dal (pink lentils)
      • 1 pinch turmeric powder (ground turmeric)
      • 2 cups water for pressure cooking
  • Other Ingredients
      • 1.5 tablespoons oil – can use ghee or butter
      • 55 grams onion or 1 medium onion or ⅓ cup chopped onion
      • 4 grams ginger or ½ inch ginger or 1 teaspoon crushed ginger
      • 4 grams garlic or 6 to 7 small garlic cloves or 1 teaspoon crushed garlic
      • 2 to 3 green chilies slit
      • 2 to 3 dry red chilies
      •  teaspoon Kasuri methi, crushed
      • 115 grams tomatoes or 1 large tomato, chopped or ½ cup chopped tomatoes
      • ¼ teaspoon turmeric powder (ground turmeric)
      • ½ teaspoon red chili powder (or cayenne pepper or paprika)
      • ½ teaspoon coriander powder (ground coriander)
      • ¼ teaspoon garam masala powder 
      • 1 pinch asafoetida (hing)
      • ½ to ⅔ cup water or add as required
      • salt as required
      • 2 to 3 tablespoons chopped coriander leaves
  • Whole Spices
    • 1 teaspoon cumin seeds
    • ½ inch cinnamon
    • 2 to 3 cloves
    • 2 green cardamoms
    • 1 tej patta or Indian bay leaf

      • Steps:
      • Cooking Lentils
      • Pick and rinse the lentils a couple of times. 
      • Add the lentils to a pressure cooker along with a pinch of turmeric powder. Also, add 2 cups of water.
      • Pressure cook for 18 to 20 minutes on a low to medium flame.
      • When the pressures settle down on their own, open the lid and check the dals.
      • The lentils should be cooked very well and softened.
      • Lightly mash and keep aside.
  • Making Dhaba Style Dal
    • In a Kadai add oil or ghee and heat 1.5 tablespoons.
    • Add all the whole spices and saute them till they crackle and become fragrant.
    • Then add the chopped onions.
    • Stir often and saute till the onions turn light golden.
    • Then add 1 tsp crushed ginger, 1 tsp crushed garlic, 2 to 3 slit green chilies, and 2 to 3 dry red chilies. Mix well and saute till the raw aroma of ginger & garlic goes away.
    • Add crushed Kasuri methi and stir.
    • Now add the chopped tomatoes. Stir and saute till the tomatoes soften.
    • Then add turmeric powder, red chili powder, coriander powder, garam masala powder, and a pinch of asafoetida.
    • Mix the spice powders with the rest of the onion-tomato masala.
    • Add the cooked dal and mix well.
    • Add water and stir very well.
    • Season with salt and mix again.
    • Simmer the Dhaba dal on a low flame till the dal thickens a bit. 
    • Keep on stirring at intervals so that it does not stick to the bottom of the pan.
    • When the dal is done, switch off the flame. Add chopped coriander leaves. Reserve some coriander leaves for garnishing.
    • Garnish with coriander leaves.
    •  Serve the Dhaba style dal hot with rotis or parathas.