Subtly Sweet Legume That is Grounding & Nutritious
Urad dal is a small black bean, similar to a lentil, that has been split and hulled with the outer black skin removed for quicker cooking and easier digestion. Urad dal has served as a staple in Indian cuisine for thousands of years and serves as an integral ingredient in the popular dish, dal makhani. This protein-packed legume is commonly served as a soup and paired with rice or flatbread, or ground into a flour and used as the base of a savory batter. Once cooked, urad dal becomes slightly heavy and unctuous, which makes this food especially grounding and nourishing for vata dosha. The dal itself is subtly sweet, inherently warming, and highly nutritious and combines well with a variety of grains to support healthy bone and muscle tissues. Prepare urad dal with your favorite herbs, spices, and vegetables for a nutritious addition to your Ayurvedic diet.
Urad Dal (Split Black Lentils)
- Rasa (taste): sweet
- Virya (action): heating
- Vipaka (post-digestive effect): sweet
- Doshas (constitutions): Balancing for vata, may aggravate pitta and kapha in excess
Sort 1 cup urad dal and soak for 4–8 hours or overnight.* Rinse thoroughly, place in a pot with 4 cups water, and bring to a boil. Reduce heat and simmer until the dal begins to breakdown, about 30–40 minutes. Stir frequently and add more water as needed. Makes 4 servings. *If using unsoaked dal, increase cooking time and add more water. Visit our recipe page for additional recipes, cooking tips, and more!