Home Diet and Nutrition Recipes Black Lentils

Black Lentils


Indian name: Urud dal

Ayurvedic Properties of Urud dal:

Quality: Unctuous and Heavy

Taste: Sweet

Potency: Warm

Post-digestive effect: Sweet


Medicinal Properties of Urud dal:


Dosha Analysis:
It increases pitta and kapha dosha, while pacifies vata dosha. Since this dal is very difficult to digest, ginger, garlic and spices like asafetida are added to make it more digestible.



  • One cup split urud dal (spilt black lentils, ivory in color, available in Indian groceries)

  • Four cups of water

  • A pinch of asafetida

  • A teaspoon of cumin seeds

  • Three cloves of garlic (chopped)

  • Half a teaspoonful of turmeric

  • A teaspoon of sea or rock salt (it may be according to taste)

  • Two teaspoons of peeled and chopped fresh ginger

  • A small green chilli (optional) (excessive pittaj person should avoid it)

  • A teaspoon of mustard seeds

  • A teaspoon of powdered coriander powder

  • A medium sized onion (chopped well)

  • A teaspoon of ghee



  • Wash Urud dal well. Drain it with water and remove any unwanted foreign material and imperfect seeds if any.

  • Put dal, turmeric powder, sea or rock salt, and water in a pressure cooker (an airtight metal pot that uses steam under pressure at high temperature to cook food quickly).

  • Close the lid and boil for 10 to 15 minutes on moderate fire until dal becomes soft and turns golden, and before it becomes too dark.

  • Warm some ghee in a pan. Add some cumin seeds and mustard seeds for popping. Make sure these do not get black. Add a few onions and fry them till they turn golden brown.

  • Now add ginger, green chilies, garlic and tomatoes, and fry till tomatoes soften down.

  • Now add dry spices such as chili powder, coriander powder and fry the mixture again for a moment.

  • Add boiled dal and stir on medium flame. As soon as it starts boiling, remove from the gas.