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Urad Dal Black Split 1kg

Urad Dal Black Split 1kg

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Urad dal is the most valued pulse in India because of it rich dietary value. Urad dal is trendy amongst vegetarians as it acts like a rich protein source. It is widely utilized in different cooking preparations such as papad, dosa and vada.

Urad dal is popularly soaked and ground to make batter for dosas, idlis , vadas, etc. It is used in chutneys, curries and sometimes too make desserts as well.

It offers immense benefits in maintaining a healthy and glowing skin. It provides miniaturization to your skin and keeps it soft and supple. Black Urad serves to have an Anti-aging property helping to get a fair and flawless skin. To have a strong bones consume black urad dal regularly.

Punjabi Maa Choleyan Di Daal Recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

⅓ cup split urad dal with skin/split black gram

⅓ cup chana dal/splitskinned bengal gram

2.5 cups water for pressure cooking

1 medium onion, finely chopped or ⅓ cup finely chopped onion

2 medium tomatoes, finely chopped or ½ cup finely chopped tomatoes

2-3 garlic/lahsun, finely chopped

½ inch ginger/adrak, finely chopped

1 or 2 green chilies/hari mirch, finely chopped

½ tsp cumin seeds/jeera

¼ or ⅓ tsp turmeric powder/haldi

½ tsp red chili powder/lal mirch powder

a pinch of asafoetida/hing

½ tsp punjabi garam masala or garam masala powder

⅔ to ¾ cup water to be added later or as required

2 tbsp oil or ghee or butter

salt as required


pick and rinse both the dal. soak them in enough water and keep aside for 30 minutes.

in a pressure cooker, heat oil. brown the cumin seeds first.

then add onions and fry them till light brown. add the ginger, garlic and green chilies.

fry for about 15-20 seconds or till the raw aroma of the ginger and garlic goes away.

add the tomatoes and saute till the tomatoes become soft and pulpy.

now add the turmeric powder, red chili powder, asafoetida and garam masala.

fry for 4-5 seconds. add both the dals and stir well. pour water and add salt.

stir and pressure cook for 8-9 whistles or more till the both the dals are cooked.

when the pressure settles down on its own, check the dal.

if they are not cooked completely and the water has dried up, then add about 1 cup water and pressure cook for a few whistles more. both the lentils should become soft.

open the lid when the pressure settles down and simmer the dal for a few more minutes till you get a smooth consistency.

the dal should not be watery but smooth.

mash a few cooked lentils with the back of a spoon when the dal is simmering.

check the seasoning and add more of the spice powders and salt if required.

once done, garnish with coriander leaves and serve the maa chole ki dal hot with steamed rice.


!if you have time, you can soak the dal for 45 mins or more for faster cooking.

Additional details

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