This dry white lentil recipe (sukhi urad dal) is a must-try for a quick and easy Indian lentil dish option! Made with whole white lentils (urad dal), simple spices, and a flavorful onion-tomato base, this recipe delivers comfort and nutrition in every bite!
Like white lentils, black chickpeas are high in protein and fiber, making them a nutritious addition to your meals!
Why you should give it a try!
It’s a high-protein vegan recipe that comes together in less than 30 minutes - no soaking required! The dry texture makes it perfect to pair with roti, paratha, rice, or even bread, while the subtle spices keep it light yet satisfying.
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White lentils
The white lentil, commonly known as Urad dal, is a whole or split black gram with its black skin removed. It is also known as skinless black lentils. This ivory white lentil is highly nutritious, rich in protein, and thus perfect for a healthy, balanced meal.
High-protein recipes
The following recipes aren’t particularly high in protein, but they’re still 100% plant-based and wholesome:
Ingredients for white lentils
For the dry urad, whole white lentils recipe, you need the following ingredients:
White lentils: 1 cup- I prefer whole white urad dal or whole black gram without skin to make this recipe. You can also use split white lentils.
For masala: Use onion, garlic, ginger, green chilies, and tomato to make the masala for the base. (Finely chop and fry them in oil on medium heat). In this recipe, I use 2- 3 tablespoons of masala paste that I prepared a few days before in a large batch.
Spices: Cumin seeds, salt, turmeric, garam masala, and red chilli powder as per your taste.
Check the recipe box for the quantity of the ingredients.
How to make white lentils?
Boil the lentils
Thoroughly wash and rinse the whole white lentil several times until the water appears clean and clear. Soaking this lentil (urad dal) is not required, as it does not take much time to cook.
In a pressure cooker, add lentils, water, salt, turmeric, pepper, and garam masala, and stir well to mix all the ingredients.
Close the lid and cook until a whistle blows. Turn off the heat and wait until the steam goes down.
Tempering
Heat the oil in a skillet, add cumin seeds, and turn them aromatic. Add the masala paste (curry base) and stir-fry for 2-3 minutes.
Pour in boiled lentils and combine well with the masala paste. Cook white lentils for 5-7 minutes on low heat. Take care while mixing, as it can become mushy if not handled gently.
Note: I have used premade masala paste in this recipe. You can easily make it; sauté finely chopped onions in a little oil until golden, then add ginger-garlic paste, followed by chopped tomatoes and green chilies. Cook until the oil separates from the masala!
Drizzle a little 2-ingredient chilli oil on top for a spicy kick and to give the lentils a beautiful red-yellow hue. Garnishing with chopped coriander leaves will enhance the flavor of these white lentils.
Serving Suggestions
- Serving the lentils alongside egg paratha or plain paratha makes it a complete and satisfying meal.
- These lentils also pair wonderfully with cumin rice, making for a flavorful and comforting meal.
- Lentils pair well with refreshing herbal chutney, such as cilantro chutney, garlic chutney, and tangy tomato-onion chutney.
- Enjoy it on its own as a protein-packed snack bowl.
- White lentils pair well with mango, lemon, and cauliflower pickle.
- Turn it into a dal chaat by tossing in boiled aloo, finely chopped onion, and tomato - just like I did in my aloo chana chaat recipe!
- Lentils complement well with raitas such as boondi raita, mixed vegetable raita, and dahi bhalla.
Tips
- Wash the lentils until the water runs clear to remove excess starch and ensure they cook evenly.
- Do not soak in water, as cooking time may vary due to water absorption. It may not get you the perfect results of the best-tasting lentil each time.
- Avoid overcooking the lentil. It will be sticky and mushy in texture otherwise.
- If lentils are undercooked, slightly steam them by covering them with a lid or microwave them for 3-5 minutes.
- When combining cooked lentils with the tadka (tempering), stir gently to keep the grains intact.
More Indian Flavors
Looking for other recipes like this? Try these:
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🧾Recipe
Easy Dry White Lentil Recipe
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Equipment
- Pressure cooker
- frying pan/skillet
Ingredients
- 1 cup white lentils
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 2 tablespoon oil
- 1 teaspoon cumin
- 3 tablespoon masala paste
- coriander leaves
Instructions
Boil the white lentils
- Thoroughly wash the lentils until the water appears clear(at least 4-5 times)
- Pour the white lentils into the cooker, add water, salt, pepper, turmeric, and garam masala. Cook until one whistle only.
Tempering (tadka)
- Heat the oil in a frying pan. Add cumin seeds and turn them aromatic.
- Add masala paste (previously made with onions, tomatoes, ginger, and garlic). Stir fry for 2-3 minutes.
- Pour in the boiled white lentils and combine well with the masala paste.
- Simmer on low heat for 5 minutes to allow the spices to blend and flavors to develop.
- Dry white lentils are ready to serve!
Video
Notes
- Wash the lentils until the water runs clear to remove excess starch and ensure they cook evenly.
- Do not soak in water, as cooking time may vary due to water absorption. It may not get you the perfect results of the best-tasting lentil each time.
- Avoid overcooking the lentil. It will be sticky and mushy in texture otherwise.
- If lentils are undercooked, slightly steam them by covering them with a lid or microwave them for 3-5 minutes.
- When combining cooked lentils with the tadka (tempering), stir gently to keep the grains intact.
- Check out the masala paste recipe to make a large batch at home — perfect for quick, effortless cooking anytime!
- Subscribe to my Newsletter and YouTube channel to stay updated!
Nutrition
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Jasmin Shaafi says
This looks incredible. I love lentils i'll definitely be trying this out. Looks delicious. Thank you for sharing!
Abhi says
Thanks, Jasmin!
Nina says
Love this recipe. Definitely trying it. Can I use Chana dal or other lentil instead of white lentil?
Abhi says
Thanks, Nina! Yes, you can use any other lentil, but cooking time may differ. So you have to check after one whistle if you are using a pressure cooker.