Black Urad Dal No Onion No Garlic

Name: Black Urad Dal No Onion No Garlic
Total time: 1500 s
Yield: 4 Servings
Cuisine: Indian
Ingredients: 1 Cup Roasted and powdered black urad dal; 1 Tomato pureed; 3 Green Chillies Finely chopped; 1 teaspoon grated ginger; 1 pinch hing; 1/2 teaspoon cumin seeds; 1/4 teaspoon turmeric powder; 1/2 teaspoon red chilli powder; 1 tablespoon mustard oil; 3 cups water; Salt as per taste; 1 lemon sized tamarind pulp; 1 teaspoon jaggery powder(optional)

Rainy Krishnan @cook_113598017

Thane

#CA2025 This is a wholesome and comforting dal made with roasted and powdered black urad dal cooked without onion or garlic.
Best served with hot rice or soft roti- a soulful and satisfying meal.

Rainy Krishnan @cook_113598017

Thane

#CA2025 This is a wholesome and comforting dal made with roasted and powdered black urad dal cooked without onion or garlic.
Best served with hot rice or soft roti- a soulful and satisfying meal.

Saved

Ingredients

25 minutes

4 Servings

1 CupRoasted and powdered black urad dal
1Tomato pureed
3Green Chillies Finely chopped
1 teaspoongrated ginger
1 pinchhing
1/2 teaspooncumin seeds
1/4 teaspoonturmeric powder
1/2 teaspoonred chilli powder
1 tablespoonmustard oil
3 cupswater
Salt as per taste
1lemon sized tamarind pulp
1 teaspoonjaggery powder(optional)

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Steps

25 minutes

1

Wash Urad dal thrice and let it dry. Dry roast urad dal on medium flame for 5-7 minutes until nice aroma comes from the roasted dal.
2

Transfer it to a plate and allow it to cool completely.
3

In the mean time puree one tomato, grate one teaspoon ginger and finely chop the green chillies.
4

Soak lemon sized tamarind in hot water for ten minutes.
5

Heat mustard oil in a kadai and bring it to a smoking point. Add cumin seeds, turmeric powder and red chilli powder. Saute on low flame. Do not fry the spices for too long. Add grated ginger and green chillies.
6

Add tomato puree and mix it well until oil releases.
7

Add powdered urad dal and mix it thoroughly with the spices.
8

Add 3 cups of hot water in batches and mix instantly to avoid lumps.
9

Bring it to a boil for 12 minutes and add soaked tamarind water and a teaspoon of jaggery.
10

Switch of the flame and dazzle some ghee on the top. Black Urad Dal is ready to serve.
11

Note: Urad dal tends to thicken after cooling accordingly adjust the consistency as per your choice.

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Cooksnaps

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Rainy Krishnan @cook_113598017

on June 18, 2025 03:36

Thane

Namaste! I am a passionate home cook from India who loves exploring the beauty of traditional vegetarian recipes- especially those inspired by temple kitchens, festivals and everyday sattvik meals.Through my cooking, I try to blend taste with simplicity, usually with locally available ingredients and avoiding onion and garlic in many of my dishes.I m on a journey to rediscover forgotten recipes, offer them with love to the divine and share them with others through my kitchen tales.Welcome to my space. Lets cook with heart and soul.