How to Make Urad Chane ki Dal – A Traditional and Nutritious Indian Lentil Recipe

Introduction

Urad Chane ki Dal is a classic North Indian lentil dish made using a wholesome combination of split black gram (urad dal) and split Bengal gram (chana dal). Known for its earthy flavour, creamy texture, and high nutritional value, this dal is commonly served in many households across India, especially in regions like Punjab, Haryana, and Uttar Pradesh.

Perfectly spiced and slow-cooked, this dal is hearty, rich in protein, and ideal for lunch or dinner. Whether paired with roti, paratha, or a simple bowl of steamed rice, Urad Chane ki Dal brings warmth and satisfaction to the table.

In this blog post, we’ll guide you through the step-by-step process to make this comforting dish at home using British English, while keeping things easy, practical, and flavourful.

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What is Urad Chane ki Dal?

This dal is made by combining:

Split black gram (urad dal), which has a creamy texture when cooked.

Split Bengal gram (chana dal), which adds bite and a nutty flavour.

When cooked together with onions, tomatoes, garlic, and basic Indian spices, these two dals create a robust, mildly spiced curry that’s both rustic and nourishing.

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Why You’ll Love This Dal

✔️ High in Protein – Excellent plant-based protein source.

✔️ Fibre-Rich – Supports digestion and keeps you full.

✔️ Budget-Friendly – Simple pantry ingredients, no exotic spices needed.

✔️ Customisable – Make it rich, spicy, or mild according to taste.

✔️ Vegan & Gluten-Free – Suitable for most diets.

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Ingredients You’ll Need

Here’s a complete list of ingredients for making Urad Chane ki Dal for 3–4 servings:

Lentils:

½ cup split urad dal (split black gram)

½ cup chana dal (split Bengal gram)

3½ cups water (for cooking)

Salt to taste

½ tsp turmeric powder

For the Tadka (Tempering):

2 tbsp oil or ghee (clarified butter)

1 tsp cumin seeds

A pinch of asafoetida (hing) – optional

1 onion, finely chopped

1–2 green chillies, slit or chopped

4 garlic cloves, finely chopped or crushed

1-inch ginger, grated

1 large tomato, finely chopped

½ tsp red chilli powder (adjust to taste)

1 tsp coriander powder

½ tsp garam masala (optional)

Fresh coriander leaves for garnish

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Preparation Steps

Step 1: Rinse and Soak the Dal

1. Rinse urad dal and chana dal 2–3 times under running water.

2. Soak the dals together in water for at least 30–45 minutes. This helps them cook faster and improves digestion.

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Step 2: Cook the Dal

Using a Pressure Cooker or Instant Pot:

1. Drain the soaked dals.

2. Add them to a pressure cooker with 3½ cups of water, turmeric, and salt.

3. Pressure cook:

Traditional Cooker: 3–4 whistles on medium heat.

Instant Pot: Manual/Pressure cook mode for 10 minutes, natural pressure release.

> The dal should be soft and fully cooked but not completely mushy.

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Step 3: Prepare the Tadka (Masala Base)

1. Heat 2 tbsp oil or ghee in a heavy-bottomed pan or kadhai.

2. Add cumin seeds and let them crackle.

3. Add a pinch of hing, chopped garlic, ginger, and green chillies. Sauté until fragrant.

4. Add chopped onions and cook until golden brown.

5. Add chopped tomatoes and cook until soft and oil begins to separate.

6. Stir in red chilli powder, coriander powder, and cook for a minute.

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Step 4: Combine and Simmer

1. Add the cooked dal to the masala mixture.

2. Mix well. Add water if needed to adjust consistency.

3. Simmer for 8–10 minutes on low heat, allowing all flavours to blend.

4. Add garam masala (if using) and stir well.

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Step 5: Garnish and Serve

Garnish with chopped coriander leaves.

Serve hot with steamed rice, jeera rice, roti, or paratha.

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Serving Suggestions

Dal-Rice Combo – A comforting and complete meal with a side of pickle and papad.

With Roti or Paratha – Ideal for lunch or dinner, especially during winter.

Thali Style – Serve alongside sabji, curd, and salad for a full Indian platter.

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Tips to Make the Best Urad Chane ki Dal

✔️ Soak the dals – It reduces cooking time and improves texture.

✔️ Use ghee for tadka – For a richer and more traditional flavour.

✔️ Simmer well – Allow enough time for the flavours to marry together.

✔️ Add butter or cream – For a Punjabi-style twist.

✔️ Smoky flavour – Try the dhungar (charcoal smoke) method for extra depth.

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Variations You Can Try

1. Add Vegetables – Carrots or spinach can be added for extra nutrition.

2. Spicy Version – Add more green chillies or a dash of black pepper.

3. South Indian Style – Add curry leaves, mustard seeds, and coconut in the tadka.

4. Without Onion-Garlic – Use ginger and tomatoes only for a sattvic or Jain version.

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Nutritional Information (Per Serving)

> Approximate values depending on oil and serving size.

Calories: 220 kcal

Protein: 14g

Fats: 7g

Carbohydrates: 28g

Fibre: 8g

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Frequently Asked Questions (FAQs)

Q1: Can I use whole urad dal instead of split?

Yes, but cooking time will be longer and texture will be heavier. Soaking for at least 2 hours is recommended.

Q2: Is this dal heavy on the stomach?

Not if soaked properly. Adding a pinch of hing and ginger helps aid digestion.

Q3: Can I make this in advance?

Yes. It keeps well in the fridge for up to 2–3 days. Reheat gently and add water if it thickens too much.

Q4: Can I freeze Urad Chane ki Dal?

Yes, it freezes well in airtight containers for up to a month. Thaw overnight in the fridge before reheating.

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Conclusion

Urad Chane ki Dal is a beautifully balanced dish that showcases the richness of Indian home cooking. It’s nutritious, satisfying, and incredibly versatile – a great addition to any weekly meal rotation. With its comforting texture and robust flavour, it’s the perfect dal to serve when you're craving something traditional and nourishing.

Whether you’re preparing a simple lunch or a festive Indian thali, this dal won’t disappoint. Try it once, and it may just become your favourite go-to lentil recipe!

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