Sabut Urad dal is a vegan, Gluten Free curry made from whole black gram sauteed with simple spices. Served with Roti / Rice.
I was introduced to this hearty, lovely dish by my friend PS, who belongs to Chandigarh, who also shared the recipe for Stove Top Dal Makhani. We love to pair either of these dals with jeera rice / Butter Kulcha
Although we do use Urad dal (split black gram) in Idlis / Dosa - Uttapams / Chutneypudi (Condiments) or even for everyday tempering for south Indian dishes, I love the rustic way of eating lentils / legumes - with its whole skin on. Yes, it does take a fair bit of planning to soak, cook these lentils, but the effort is worth it.
A simple dal like this and hot rotis / Phulkas / Rice and a salad is all you need for a weekday brunch and you are set for the day 🙂
What is Sabut in Sabut Urad Dal ?
Sabut Urad simply refers to whole black gram cooked in their skin (soaked and pressure cooked) and sauteed with simple spices. If you are a lentil lover like me, am sure you would appreciate this simple yet delicious dish. A similar dish can be made with Sabut Moong as well (whole green gram- in fact even without onion garlic - and the taste varies slightly coz black gram is more heavy than green gram when cooked.
Prep time : 15 mins + 8-10 hours soaking time ; Cook time : 20/25 mins ; Serves : 4
Serving suggestions : Phulkas (puffed wholewheat flatbread), Naan / Kulchas / Steamed rice
Other protein-rich sides for Roti / Rice you may like on the blog:
Ingredients to make Sabut Urad dal:
- 200 g Whole black gram (Sabut Urad dal)
- 1 Onion (Large)
- 2 Tomatoes (medium)
- 1 teaspoon Salt (or to taste)
- ½ teaspoon Turmeric
- 1 teaspoon Ginger (cut into juilennes)
- ½ teaspoon garlic paste (optional, I didn't use)
- 2 Green chillies (slit - adjust spice)
- 1.5 tablespoon Coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- ½ teaspoon Dry mango powder (Amchur)
- 2 teaspoon Oil (Any neutral oil)
- 1 teaspoon Cumin seeds (jeera)
- ⅓ teaspoon Hing (asafoetida, skip for Gluten Free)
- 1 teaspoon cilantro (for garnish)
- Garnish - Onion rings + Tomato slivers
How to make Sabut Urad dal:
- Wash and soak Urad Dal for 6-8 hours (or overnight). Drain and pressure cook with 2 cups water, turmeric, green chillies and 1 medium tomato till done and slightly mushy - about 3-4 whistles.
- Let the pressure come down on its own.
- In a pan, heat oil, splutter cumin seeds and asafoetida. Now add the diced onions, ginger + garlic (i using), remaining tomato, salt and saute well till onions are browned and tomato turns mushy.
- Add the spice powders one by one & saute till oil leaves the sides, now add the cooked urad dal and mash up well.
- Let it simmer for 5-7 mins on medium heat.
- Check for salt and garnish with chopped cilantro and serve hot / warm with flatbreads / rice
PIN FOR LATER
Sabut Urad Dal | साबुत उड़द की दाल | Whole black gram gravy | Side dish for Roti & Rice
Equipment
- Pressure Cooker
- Thick Bottomed Pan
- Pots and Pans
Ingredients
- 200 g Whole black gram Sabut Urad dal
- 1 Onion Large
- 2 Tomatoes medium
- 1 teaspoon Salt or to taste
- ½ teaspoon Turmeric
- 1 teaspoon Ginger cut into juilennes
- ½ teaspoon garlic paste optional, I didn't use
- 2 Green chillies slit - adjust spice
- 1.5 tablespoon Coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- ½ teaspoon Dry mango powder Amchur
- 2 teaspoon Oil Any neutral oil
- 1 teaspoon Cumin seeds jeera
- ⅓ teaspoon Hing asafoetida, skip for Gluten Free
- 1 teaspoon cilantro for garnish
- Garnish - Onion rings + Tomato slivers
Instructions
- Wash and soak Urad Dal for 6-8 hours (or overnight). Drain and pressure cook with 2 cups water, turmeric, green chillies and 1 medium tomato till done and slightly mushy - about 3-4 whistles.
- Let the pressure come down on its own.
- In a pan, heat oil, splutter cumin seeds and asafoetida. Now add the diced onions, ginger + garlic (i using), remaining tomato, salt and saute well till onions are browned and tomato turns mushy.
- Add the spice powders one by one & saute till oil leaves the sides, now add the cooked urad dal and mash up well.
- Let it simmer for 5-7 mins on medium heat.
- Check for salt and garnish with chopped cilantro and serve hot / warm with flatbreads / rice
Rafeeda AR says
Delicious daal gravy! Thank you for linking it to the event... 🙂
Mayuri Patel says
Like this version of urad dal without butter. Such a hearty and comforting meal with either rice or kulchas. I usually make it once a week.
Kalyani says
Great to know you make it once a week, Mayuri 🙂
Priya Vj says
I just soaked black udad dhal to make Adai,but chucking that plan to enjoy your sabut udad dal with fulkas .. I am salivating just my imagining the flavors now.
Kalyani says
enjaay - this is super delish 🙂 I am making adai with this tomo...
Radha says
Such a delcious dal! It's been a while that I made this dal, and I am planning to try this recipe for this weekend.
Kalyani says
Thanks, do try it
Seema says
I love how creamy the sabut urad dal becomes once you cook it. We enjoyed our batch with some jeera rice.
Kalyani says
Thanks for trying this out, Seema. yes it's quite creamy and 'meaty' once cooked
Jayashree .T.Rao says
Looks so good. These days whole black gram gravy is the most preferred version at home. I usually make it on Sundays.
Kalyani says
That's good to know, Jayashree. we also make this dal usually on Sundays /weekends only
Priya Srinivasan says
Delish dal kalyani ! It is only recently i started using whole black urad regularly in cooking. The versatility in our cooking, how a simple dal can have varied taste when cooked with different spices. Like the use of amchur powder in the gravy, i have never used it! Will add next time i make it!
Kalyani says
Thanks da - we love this rustic dal with some suda suda saadham/ phulkas