This black gram lentil soup, aka urad dal, with seasonal green peas, is a yummy treat to the mouth in winter. This dal is vegan and gluten-free.
Green peas are optional, but the fresh green peas' natural sweetness does magic in this dal. You can add frozen peas, but I recommend fresh green peas for this dal recipe. Also, you can make this with any variety of dal you like. This dal is creamy and filling. This lentil soup, aka dal, was so delicious that I can't stop sharing this recipe on my blog.
Black Gram Lentil Soup with Green Peas
Let us make this recipe with essential ingredients. This is a one-pot dish, preferably in a pressure cooker (manual or electronic). Otherwise, it takes a long to cook black gram lentils.
How do you make green peas and black gram lentil soup?
Ingredients
urad dal or black gram lentils
green peas - fresh or frozen
onion, tomatoes, green chilies, curry leaves, garlic, ginger, dry red chilies
spices - coriander powder, cumin powder, turmeric powder, red chili powder, hing (asafoetida), and salt to taste
garnish - coriander leaves & lemon juice
Instructions
Wash the dal thoroughly 2 - 3 times. Soak the dal/ lentil for 30 minutes for faster cooking. Pressure cook the dal for 5 - 6 whistles till dal is cooked well. Wait till the pressure is released naturally, and then open the lid.
Heat oil in a pan or kadai. Add cumin seeds, hing. Let the cumin seeds crackle. Add finely chopped onion, garlic, and green chilies. Saute till they are translucent. Add curry leaves and dry red chilies. Add chopped tomatoes and cook till tomatoes are soft and cooked well. Then, add all the spices mentioned above and mix well.
Add blanched green peas to kadai. And saute for 2 - 3 minutes till all spices are mixed well.
Add pressure-cooked dal to the kadai or pan. Mix well. Add 1 cup water if it looks very thick. Simmer for another 2 - 3 minutes. Add garam masala and lemon juice and stir well. Garnish with chopped coriander leaves and serve hot.
Check out my other dal recipes on the blog.
Instant Pot Method
- Start the instant pot on saute mode. Once the inner pot is hot, add oil to it. Then add cumin seeds, hing. Let the cumin seeds crackle. Add finely chopped onion, garlic, and green chilies. Saute till they are translucent.
- Add curry leaves and dry red chilies. Add chopped tomatoes and cook till tomatoes are soft and cooked well. Then, add all the spices mentioned above and mix well.
- Add green peas, soaked lentils, and water 2 cups. Deglaze the pot. Cancel saute mode, start the pressure cook mode on high pressure, and manually select 10 minutes.
- After that, it will be in NPR mode for 10 minutes. Then, release the rest pressure manually. Add chopped coriander leaves and drizzle some freshly squeezed lemon juice. Stir and serve hot.
How to Serve?
Dhuli urad dal pairs wonderfully with steamed basmati rice, jeera rice, or soft rotis for a wholesome meal. Serve it with a side of pickles, papad, or a fresh salad for added flavor. You can also enjoy it with naan or paratha, yogurt, or a tangy chutney.
Leftover and reheat
You can store the leftover dal in the refrigerator for 3 - 4 days. To reheat, transfer the portion size to a pan and reheat on the stovetop until it starts to simmer. You can also microwave it for 1 minute, stirring at the 30-second.
You can also add some wheat flour to leftover dal (as required quantity) to knead a soft dough and make delicious paratha out of it. They taste so good, as in Paratha.
Green Peas Black Gram Lentil aka Dhuli Urad Dal
Green Peas Black Gram Lentil Soup
Equipment
- 1 Pressure Cooker or an instant pot
- 1 Spatula
Ingredients
- 3 tbsp vegetable oil or ghee/ clarified butter
- ยฝ cup black gram lentil dehusked
- ยฝ cup green peas
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 5 - 7 garlic cloves crushed/ minced
- 5 - 7 curry leaves
- 1 tsp asafoetida/ hing
- 1 dried red chilli
- 1 green chilli finely chopped
- 2 tsp coriander powder
- 1 tsp red chilli powder
- ยผ tsp turmeric powder
- 1 tsp salt ore as taste
- ยฝ tsp garam masala
- 1 tbsp lemon juice juice of ยฝ lemon
- 3 - 4 tbsp coriander leaves finely chopped
Instructions
- Wash the dal thoroughly 2 - 3 times.
- Soak the dal/ lentil for 30 minutes for faster cooking.
- Pressure cook the dal for 5 - 6 whistles till dal is cooked well.
- Wait till the pressure is released naturally and then open the lid.
- Heat oil in a pan or kadai. Add cumin seeds, hing.
- Let the cumin seeds crackle.
- Add finely chopped onion, garlic, green chillies.
- Saute till they are translucent. Add curry leaves, dry red chillies.
- Add chopped tomatoes and cook till tomatoes are soft and cooked well.
- Add all spices mentioned above and mix well.
- Add blanched green peas to kadai.
- And saute for 2 - 3 minutes till all spices are well incorporated.
- Add pressure-cooked dal to the kadai or pan. Mix well.
- Add 1 cup water if it looks very thick. Simmer for another 2 - 3 minutes.
- Add garam masala, lemon juice and stir well.
- Garnish with chopped coriander leaves and serve hot.
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