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The Indian subcontinent offers a myriad of fresh produce, creating a wide variety of similar ingredients. For example, there are a plethora of options for every Indian to choose from. Urad dal or Vigna mungo, is a popular pulse that is widely eaten in the country. Previously, maybe it was used only for making lentil soups but now it is used to make a variety of dishes that can sometimes leave you all in awe.
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One of the key characteristics of urad dal is its versatility. It can be used in various forms, including whole, split with skin, and split without skin, each offering a unique texture and flavour profile. Whole urad dal, with its dark, shiny exterior, adds a robust earthiness to dishes, while split urad dal lends a creamy consistency when cooked. This versatility allows for a wide range of culinary applications, from hearty stews and soups to crispy snacks and savoury pancakes.
Chilla
Chilla, a savoury pancake made with urad dal, is a creative and nutritious dish. Start by soaking urad dal and grinding it into a smooth batter. Add spices like cumin, turmeric, and a pinch of asafoetida for flavour. Incorporate finely chopped onions, tomatoes, green chillies, and fresh coriander for a burst of freshness. Cook the batter on a hot griddle until golden and crisp. Serve your chilla hot with tangy tamarind chutney, cooling yoghurt, or spicy coriander chutney.
Bonda
Bonda is a creative and delicious dish made with urad dal. To prepare, soak urad dal and blend it into a smooth batter. Mix in chopped green chillies, ginger, curry leaves, and cumin seeds for a burst of flavour. Shape the batter into small balls and deep-fry until golden and crispy. These savoury bondas are best enjoyed hot, accompanied by coconut chutney or tangy tamarind sauce. The crispy exterior and soft, spiced interior make them a delightful snack, perfect for tea time.
Halwa
Urad Dal Halwa is a delightful and creative dish to make with urad dal. This rich, creamy dessert features ground urad dal cooked in ghee until golden brown, then simmered with milk, sugar, and cardamom. The resulting halwa boasts a nutty, aromatic flavour, with a luscious, velvety texture. Serve warm and garnish with slivers of almonds and pistachios for added crunch and visual appeal.
Idli
Idli, a classic South Indian dish, showcases urad dal in a creative and delicious way. Made by fermenting a batter of urad dal and rice, these steamed cakes are light, fluffy, and nutritious. Their mild flavour pairs beautifully with a variety of accompaniments like tangy tomato chutney, coconut chutney, and spicy sambar. For added flair, you can infuse the batter with herbs, spices, or vegetables.
Also read, 5 Do’s And Don’ts Of Cooking Urad Dal
Laddoo
Start by roasting urad dal until golden brown, then grind it into a fine powder. Mix with jaggery or sugar, cardamom powder, and a generous amount of ghee until the mixture is pliable. Shape into round laddoos and garnish with chopped nuts like almonds and pistachios for added crunch. These laddoos boast a rich, nutty flavour and a melt-in-the-mouth texture.
Tikki
To prepare urad dal ki tikki, blend soaked urad dal with ginger, green chillies, and spices like cumin and coriander. Form the mixture into small patties and shallow fry until golden brown. These tikkis offer a delightfully crispy exterior with a soft, flavourful center. Serve them hot, accompanied by tangy tamarind chutney and refreshing mint yoghurt dip. Garnish with fresh coriander and a sprinkle of chaat masala for an extra burst of flavour.
