Uradachi Dal: Urad Dal Khandeshi Style:Khandeshi Specials

Uradachi Dal: Urad Dal Khandeshi Style:Khandeshi Specials

By Harshada Sandhan
  • Serves: 3-4
  • Prep Time: 10
  • Cooking: 20
  • Calories:

Urdachi Dal or Urad Dal is a simple ,Rusctic yet a Wholesome,flavorful curry from  Khandesh. It is served with Bhakris made with milets like Jowar, Bajra. I am personally biased towards Bajra , for its unique earthy taste and its ability to soak up all the flavors without losing its own character. 

In local villages in Khandesh and Nshik where most cooking is done on "Chul" or a clay wood fired stove , you will see this dal bubbling in big pots, while the cooks pat together hot bhakris and roast them on a simple iron skillet. Once roasted on both sides,they are kept inclined near the stove to puff up with the heat from the  Chul or Clay stove. Urdachi Dal and Bhakri is a wholesome meal by itself. The smokiness of the bhakri , the spicyness of the masalas and the smoothness of the urad dal is an unimaginable culinary delight.

This recipe is much domesticated for our Urban Indian Kitchens. But the flavors are the same though sans some of tht earthy smokiness that comes from a humble farmers Kitchen.



  1. Wash the Urad and Chana dal thoroughly and put them in a pressure cooker with 1.5 cups water,1 tsp salt,1/2 tsp Turemeric powder. Cook on low heat for upto 2-3 whistles.
  2. For the ground Masala, Heat 1 tbsp oil in a pan, add sliced onions,ginger, garlic and fry on high heat till the onions are charred brown. Switch off the heat and add the grated dry coconut and mix. Cool and grind to a smooth paste using some water.
  3. in a kadhai, heat remaining 2 tbsp oil. Add mustard and cumin seeds and splitter them. Add hing.
  4. Add the ground paste and fry on medium heat till oil seperates.
  5. Add turmeric powder,Chilli powder and kala masala and mix. Add a splash of water to prevent the masala paste from burning.
  6. Add the cooked urad and chana Dal along with the water into the kadhai and mix well. Add salt.
  7. Add 1.5 cups warm water to adjust consistency of the dal and let the dal simer on low heat for 10-15 mins, stirring in between to prevent sticking at the bottom.
  8. At this stage the oil starts floating on top of the dal while the smooth dal simmers gently. Add chopped coriander leaves and switch off the heat.
  9. Serve the Urdachi Dal with Hot Bajra Bhakris and Raw onions.

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