Make this simple Sabut Urad Dal using everyday pantry ingredients. Whole black lentils are cooked with a fragrant onion-tomato masala and warm spices for a comforting, hearty bowl. This one-pot dal is easy to prepare—serve it with jeera rice or plain basmati for a satisfying meal.
Sabut urad dal (whole black lentils) is the base for classic dishes like Dal Makhani, but when you want a lighter, everyday version without cream and excess butter, this Maa ki Dal is perfect. It’s popular in northern India and relies on simple ingredients—onions, tomato puree, and a few spices—to create deep, comforting flavors.
Growing up in eastern Uttar Pradesh, my family typically used toor dal more often, and urad was reserved for special occasions. I learned this everyday version from my mother-in-law; I use store-bought tomato puree for a smooth texture, while she often skips tomatoes. Either way, the result is a creamy, soul-satisfying dal cooked entirely in one pot.
Table of Contents
- Ingredients
- How To Make Urad Dal
- Instant Pot Instructions
- How to Make it Vegan
- Manali’s Expert Tips
- Sabut Urad Dal Recipe
Ingredients
- Whole Urad Dal (Black Lentils): Use sabut urad dal (whole). Chilka (split with skin) or dhuli (skinned) can be used, but whole urad yields the creamiest texture.
- Tomato puree: Store-bought tomato puree gives a smooth, consistent base; fresh tomato puree works as well—use slightly more if homemade.
- Spices: Coriander powder, turmeric, garam masala and red chili powder provide balanced warmth and aroma.
- Ghee or oil: Ghee adds richness; substitute with oil or mustard oil for a rustic flavor. Vegan butter or no butter at the end keeps the dish vegan.
How To Make Urad Dal
Rinse and soak 1 cup whole urad dal in 3–4 cups water overnight or for at least 5–6 hours. Drain and rinse the soaked dal before cooking.
- Heat a stovetop pressure cooker over medium heat and add 1½ tablespoons ghee or oil. When hot, add ½ teaspoon cumin seeds and let them sizzle briefly. Add 1 medium chopped onion and 1 chopped green chili.
- Sauté the onion for about 2 minutes until softened. Add 1½ teaspoons ginger-garlic paste and cook another minute.
- Add ½ cup + 1 tablespoon tomato puree (increase to ¾–1 cup if using homemade puree) and cook for 2 minutes.
- Stir in 1 teaspoon coriander powder, ¼ teaspoon turmeric, ¼ teaspoon red chili powder and ¾–1 teaspoon salt. Cook the spices for 30 seconds to bloom the flavors.
- Add the soaked and drained dal to the cooker and toss it with the masala.
- Pour in about 2½–3 cups water and stir to combine.
- Close the lid and cook on medium-high until you reach 10 whistles, then reduce to low-medium and continue for another 10–15 minutes (about 20–25 minutes total). Allow the pressure to release naturally.
- Open the lid, stir in ¼ teaspoon garam masala and 1–2 tablespoons chopped cilantro. Simmer on medium-low for 5 minutes, mashing a few lentils against the pot with a spatula to make the dal creamier. Adjust water and salt to achieve the desired consistency. Serve hot with basmati rice and an optional dollop of butter.
Instant Pot Instructions
The method is the same in the Instant Pot, including soaking the dal. Add 2½ cups water, deglaze the pot to remove any stuck bits, then pressure cook on High for 40 minutes with the valve sealed. Allow natural pressure release. The longer cook time helps achieve a melt-in-the-mouth texture; reduce time if you prefer a firmer dal. Finish by simmering on Sauté mode for 5 minutes to meld the flavors.
How to Make it Vegan
To make this urad dal vegan, use oil instead of ghee and omit the butter at the end or use a plant-based butter. The recipe is naturally gluten-free.
Manali’s Expert Tips
- Soak whole urad dal overnight for best creamy results. If short on time, soak at least 4 hours.
- For a melt-in-the-mouth texture, cook the dal longer; reduce pressure cooking time if you prefer a firmer texture.
- Adding butter at the end is optional but enhances richness—Amul butter is a good choice if using dairy.
- If you don’t have ginger-garlic paste, pound 1″ ginger with 2–3 garlic cloves and use the fresh paste instead.
Sabut Urad Dal Recipe
Ingredients
- 1 cup urad dal sabut, whole black lentil
- 1 & ½ tablespoon ghee, or oil
- ½ teaspoon cumin seeds
- 1 medium onion, chopped
- 1 green chili, or add more to taste
- 1 & ½ teaspoon ginger garlic paste
- ½ cup + 1 tablespoons tomato puree, store bought
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder, or more to taste
- ¾ teaspoon salt, or to taste
- ¼ teaspoon garam masala
- 2 &½ – 3 cups water, 20 oz to 24 oz + more as needed
- ½ tablespoon butter, optional, to add at the end
Instructions
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Wash and soak the urad dal overnight or for at least 4–8 hours. Drain and rinse before cooking.
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Heat ghee or oil in a pressure cooker on medium. Add cumin seeds, then chopped onion and green chili. Sauté until the onion is soft and translucent.
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Add ginger-garlic paste and cook a minute. Stir in tomato puree and cook 2 minutes. Add coriander, turmeric, red chili powder and salt; cook 30 seconds.
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Add the soaked dal, mix with the masala, and pour in about 3 cups water. Close and pressure cook for 10 whistles on medium-high, then 10–15 minutes on low-medium (20–25 minutes total). Let pressure release naturally.
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Open, add garam masala and cilantro, then simmer on low-medium for 5 minutes. Mash a few lentils to thicken the dal. Adjust salt and consistency, and serve hot with rice and optional butter.
Instant Pot Instructions
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In the Instant Pot, follow the same steps but add 2½ cups water, deglaze the pot, and pressure cook on High for 40 minutes with the valve sealed. Let the pressure release naturally and then simmer on Sauté for 5 minutes to enhance the flavors.
Notes
- Soaking time is not included in the active cooking time; I soak for about 8 hours overnight for best texture.
- To keep it vegan, replace ghee with oil and skip the finishing butter or use a plant-based alternative.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.