Urad dal is a part of the legume family. It is rather known to be as a pulse but it is a seed from the legume family. It is close to moong bean and cow pea; it is actually a popular legume and it is famous all over India.
In fact, in both North Indian and South Indian cuisines all these are having this as their meal. There are actually three types of Urad dal: Whole urad dal (black lentils), Split urad dal with skin and Split white urad dal (Skinless).
These three legumes are used for dhaba and even for making plain dal. Depending on the variety each of the recipes.
Urad dal is rich in fiber and protein. It is cooked in different way in different cuisines all over India.
This is a classic example of slit personalities, when it is coming in black with skin then it can be used for spicy dhaba style dal and curries, when it is dried and coarse it gives a crunchy flavor and when it is cooked de-skinned like dal then it becomes slimy.
Let us check out the recipes from different parts of India.
Dal Makhani:
Black urad dal soaked and mixed with aromatic spices and tempered with onions, garlic and tomatoes. This is a popular Punjabi dish and it is prepared with different types of legumes but with black Urad dal it will be great.
Soft Kachori with the spicy urad dal stuffy is being prepared and severed with potato curry. This is mainly seen in Uttar Pradesh.
Ladoo from Urad Dal:
This is made with Urad dal, ghee and loads of icing sugar. All these are mixed properly with little bit milk and then mixed to form ladoos. It is having a nutty aroma and it is good to taste.
Medu Vada:
This is made after soaking the de-skinned dal and then made a coarse paste. Tempered with mustard seeds and curry leaves.
Then mixed well with salt. You can put some onions or leave it like that and then deep fry it. Make a mustard and coconut chutney with sambar dal.
You can simply make a dosa batter with soaked urad dal and rice. Then these are grinded to make a paste and then again it is kept aside to get fermented. Ultimately you make nice and crispy dosa with it.
Idli:
Idli is a South India dish it is also made like Dosa with soaked urad dal and idli rice.
Then these are grinded to make a paste and then again it is kept aside to get fermented. Then put it in the idli maker and perfect idli will ready in 30 mins.
Panchamel Dal:
This is a 5-dal mixed; it is being cooked in a perfect portion with aromatic spices and tempered with hing.
Radhavallabhi:
This is a soft kachori which is made with urad dal stuffing. This is basically luchi which is being stuffed with some urad dal in it and then deep fried and served with cholar dal.
This is made after soaking the de-skinned dal and then made a coarse paste. Tempered with mustard seeds and curry leaves.
Then mixed well with salt. You can put some onions or leave it like that and then deep fry it. Then prepare a dahi with salt and other spices. Dip the vada in to it.
Langarwali Dal:
This is made with sabut urad dal and chana dal. It is mixed with aromatic spices and tempered with onions, garlic and tomatoes.
This is a popular Punjabi dish and it is prepared with different types of legumes but with black Urad dal it will be great.
Kotte Kadubu:
This is an idli made over jackfruit leaves and the aromatic concept is being used here. It is made with soaked urad dal and idli rice.
Then these are grinded to make a paste and then again it is kept aside to get fermented. Then put it in the idli maker and perfect idli will ready in 30 mins.
Sukhi Urad Dal:
Urad dal when cooked and kept it dry with little bit of salt and turmeric. It is an excellent recipe good for phulkas.
Dhuli Urad Dal:
Urad dal soaked and then boiled with turmeric and salt. Then in the wok add oil, temper with cumin seeds. Add sliced onion, garlic and ginger paste and then add the dal. You can also add ghee at the end.
Sahi Urad Dal:
Chilka urad dal is soaked overnight then cooked very nicely with 2 green cardamom, 1 bay leaf, salt to taste.
Then fine chopped 1 – 2 green chili, 1 teaspoon red chili powder, 1 teaspoom turmeric powder, ½ Cup milk, 1 teaspoon ginger-garlic paste, finely chopped ¼ Cup ripe tomato.
All these are cooked very nicely then it is tempered Garam Masala, sliced almonds, onion, jeera and ghee.
Bengali Builir Dal:
Builir dal with Alu Posto is one of the best combinations that Bengalis can have in the form of this dal. This is made with soaked urad dal with fennel seeds and ginger paste. It is a slimy dal but it tastes awesome.
