soaked urad dal recipes | Indian recipes using soaked urad dal | 

Soaked urad dal, also known as split black gram, is a versatile ingredient in Indian cuisine used in a variety of dishes. Here are some of its most common applications:

Dals (Lentil Stews):

• Urad Dal: Soaked urad dal is the star ingredient in its namesake dish, urad dal. This creamy and comforting stew can be a simple preparation with basic spices or dressed up with vegetables and herbs.
• Dal Makhani: This popular North Indian dish features whole black urad dal along with kidney beans, simmered in a rich tomato-based gravy with butter and cream. Soaked urad dal can sometimes be used in place of whole urad dal in this dish, although the texture might be slightly different.

dal makhani recipe | how to make dal makhani | dhaba-style dal makhani | punjabi dal makhani |

• Tadka Dals: Many lentil stews in India incorporate a "tadka," a hot oil infused with spices like cumin seeds, mustard seeds, and chilies. Soaked urad dal can be a key ingredient in the tadka, adding a nutty and savory depth of flavor.

Savory Fritters and Pancakes:

• Vada: Soaked urad dal, often combined with other lentils like chana dal (split chickpea dal), is ground into a batter and deep-fried to create crispy and flavorful vadas. These savory fritters are popular street food and snacks. See medu vada recipe. 

medu vada | south indian medu vada | urad dal vada | garelu vada | uzhunnu vada |

• Pesarattu: This savory crepe-like dish from Andhra Pradesh is made primarily with soaked urad dal, often blended with spices and herbs. It's a healthy and protein-rich breakfast option.

Other Uses:

• Papad: Soaked urad dal can be used as a base for making papad, thin lentil wafers that are sun-dried or roasted and enjoyed as a crispy accompaniment to meals.
• Binders: The slightly sticky texture of soaked urad dal paste makes it a useful binder in various dishes like vegetable cutlets or kofta kebabs.
• Fermentation: Soaked urad dal can be fermented and used as a base for batters, such as those used for appam or uttapam, Sada dosa,  South Indian savory pancakes.

Sada dosa, crispy paper dosa, Adai are some easy and unfussy variants of dosa.

Sada Dosa

Benefits of Soaking Urad Dal:

• Improved Digestion: Soaking helps break down complex sugars, making the dal easier to digest.
• Reduced Cooking Time: Soaked dal cooks much faster than dry dal.
• Creamier Texture: Soaking contributes to a smoother and creamier texture in dals and other dishes.

Overall, soaked urad dal is a staple ingredient in Indian cooking, offering a nutty flavor and versatility in various dishes. From creamy dals to crispy fritters and savory pancakes, soaked urad dal plays a significant role in creating a diverse array of delicious and satisfying culinary experiences.