Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Urid Daal

by Monir Mohammed, Martin Gray from Mother India at Home: Recipes Pictures Stories

This warming urid daal recipe is great as a vegetarian main dish. The Indian favourite is perfect served with warm chapatis and cool mint and coriander chutney.

From the book

Monir Mohammed, Martin Gray


250g urid daal
1 tsp ground turmeric
1 tbsp sunflower oil
25g butter
2 small onions, sliced
4 cloves of garlic, finely sliced
2 green chillies, finely chopped
½ tsp cumin seeds, roasted (see method below)
1 black cardamom pod
1 small cinnamon stick
3 plum tomatoes, skinned and deseeded
1 tsp tomato purée
1 tsp salt
½ tsp red chilli powder
1 small handful of fresh coriander
½ tsp garam masala


Wash the urid daal and put it into a pan with 1 litre of water and ½ teaspoon turmeric. Bring to the boil, then reduce to a simmer for 10—15 minutes. Check that the daal is nice and soft but retains a little bit of bite.

To roast the cumin seeds, place them in a small pan and put them over a gentle heat for about 1 – 1½ minutes. They will take on a slightly darker colour. You’ve got to be very careful here, as if they’re roasted too long they will burn and this will produce a bitter taste. When they are ready, take the pan off the heat and allow the cumin to cool.

Heat the oil and butter in a frying pan over a medium heat. Once hot, add the onions, garlic and green chillies and cook for about 3 minutes. Take out a tablespoon of the mixture and set aside for a garnish at the end, then add the cumin seeds, black cardamom and cinnamon stick.

Simmer for a few minutes, then add the tomatoes, tomato purée, salt, the remaining turmeric and chilli powder. Cook for a further 3 minutes, then add to the cooked urid daal and stir well. Add the coriander and garam masala and simmer for a final 2 minutes.

Serve with the reserved onion and garlic garnish, along with chapatis, mint and coriander chutney and salad.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week