I was writing a post about Black Gram (Urad Dal, Vigna mungo), but I’ve never eaten it. I kept on ‘imagining’ what it would taste like. I thought it would taste like Green Gram (Mung Dal), which I’ve eaten all my life, but it wasn’t really the same. This one has a mucilaginous texture more like oatmeal. You know that little feeling of sliminess in oatmeal? exactly. This recipe was awesome. We finished the soup in one meal, flat. I plan to add it to my repertoire of recipes. Thank you Dassana Amit. Happy Easter, my friends!
Here is what Black Gram (Urad Dal) looks like. You can find it in Indian Speciality Stores.
Heat the ghee in a pan, or pressure cooker add the cumin seeds, let sizzle till light golden
Add the chopped onions and cook until golden brown, then add the ginger, garlic (or ginger-garlic paste) and green chilli and cook briefly. Please do not omit the chilli-it gives a lovely kick to the dish.
Add all the dry spices and cook for a minute.
Add the tomatoes and cook until the water evaporates and the oil begins to separate.
Add the soaked dal, 4 cups water, and enough salt to taste and pressure cook for 15-18 whistles (18-20 minutes) or simmer the dal for about 20-30 minutes in a normal pot or until very soft and buttery.
Add the chopped coriander and serve immediately with chapati, naan or rice.
Black Gram Soup (Mah Ki Dal or Kaali dal)
- 1 cup whole black gram (Sabut urad dal)
- 1-3 tablespoons ghee or butter
- ½ teaspoon cumin seeds
- 1 medium onion chopped
- 1 inch ginger finely grated
- 3 cloves garlic, crushed
- 1 green chilli finely chopped
- ½ teaspoon each ground turmeric and red chilli powder
- 1 teaspoon ground coriander
- ¼ teaspoon garam masala powder
- 3 medium tomatoes, peeled, chopped and pureed ( 2 scant cups pureed)
- 3-5 cups water (or stock, broth)
- Salt to taste
- A bunch finely chopped coriander leaves
- Rinse the dal thoroughly and then soak for 4-5 hours or overnight. Drain before cooking.
- Heat the ghee in a pan or pressure cooker, add the cumin seeds, let sizzle briefly, then add the chopped onions. Cook the onions until golden brown.
- Add the ginger, garlic (or ginger-garlic paste) and green chilli and cook briefly, then add all the dry spices and cook for a minute.
- Add the tomatoes and cook until the oil begins to separate.
- Add the soaked dal, 4 cups water, and enough salt to taste and pressure cook for 15-18 whistles (18-20 minutes) or simmer the dal for 20-30 minutes, in a normal pot, or until very soft and buttery. Adjust the thickness of the soup to suit you.
- Add the chopped coriander and serve immediately with chapati, naan or rice.