Split Urad and Chana Dal Punjabi Curry by Sri

Added 9 October 2026

This is a classic Punjabi-style lentil curry made with split, skinless urad dal, prized for its creamy texture and comforting flavor. It is a staple home-cooked meal often served with freshly made flatbread or steamed rice for a wholesome dinner.

Vegetarian Pescetarian Gluten-Free

Units: Metric (g, kg) US (oz, lb)

Ingredients

• 1 cup Split white Urad dal (uncooked) (201 g)
• 1 cup Chana dal (uncooked) (201 g)
• 0.5 tsp Turmeric powder (1.2 g)
• Salt, to taste
• 2 tbsp Ghee (27 g)
• 1 tsp Cumin seeds (2.2 g)
• 1 medium Onion (150 g)
• 3 cloves Garlic (15 g)
• 1 inch Ginger (15 g)
• 2 pieces Green chili (30 g)
• 0.5 tsp Red Chilli Powder (1.1 g)
• 1 tsp Coriander Powder (2.2 g)
• 1 handful Fresh Coriander (25 g)
• 6 cups Water (1.42 kg)
• 5 leaves Curry leaves (2.5 g)
• 5 pieces Cloves (0.5 g)
• 10 pieces Black Pepper whole (0.5 g)

• Ingredients in total: 2.09 kg
• Weight lost in cooking: 523 g (mostly water boiling off)
• Net weight (cooked): 1.57 kg (estimated by AI) · 4 servings of about 393 g

Method

1. Rinse the split urad dal under cold running water until the water runs clear, then drain.
   Similarly, Rinse Chana dal under cold running water until the water runs clear, then drain.
   Mix the two Dals together.
2. Place mixed dal in a pressure cooker with 6 cups of water, turmeric powder, and salt.
3. Close the lid and cook on medium-high heat for 3 to 4 whistles until the dal is soft and creamy, then let the pressure release naturally.
4. In a separate small pan, heat Oil over medium heat and add the cumin seeds; wait until they crackle and turn golden brown.
   Add curry leaves, cloves and whole black pepper and saute until cloves have swollen in size.
5. Add the finely chopped onion to the pan and sauté until it turns light golden.
6. Stir in the minced garlic, grated ginger, and chopped green chillies, cooking for another minute until the raw smell disappears.
7. Add the red chilli powder and coriander powder to the pan, stirring quickly for 30 seconds to toast the spices without burning them.
8. Pour this spiced tempering (tadka) into the cooked dal in the pressure cooker and stir well to combine.
9. Simmer the dal on low heat for 5 minutes to let the flavors meld, adding a splash of water if the consistency is too thick.
10. Turn off the heat and garnish the curry with a handful of fresh chopped coriander leaves before serving hot.

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