How to make Urad Dal Kadhi -

A spicy kadhi made of urad dal

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split black gram skinless (dhuli urad dal) (उड़द दाल धुली), Yogurt (दही)

Cuisine : Rajasthani

Course : Dals and Kadhis

For more recipes related to Urad Dal Kadhi checkout Urad Dal - SK Khazana, Sookhi Dal Amritsari - SK Khazana. You can also find more Dals and Kadhis recipes like Vegan Kadhi- SK Khazana Masoor Dal Bean Sprout Kadhi Char Dal Ka Dalcha

Urad Dal Kadhi

Urad Dal Kadhi Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 5-6 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Urad Dal Kadhi Recipe

  • Split black gram skinless (dhuli urad dal) 1 cup

  • Yogurt 1 cup

  • Ginger 1 inch piece

  • Garlic 4 cloves

  • Salt to taste

  • Red chilli powder 2 1/2 teaspoons

  • Ghee 2 tablespoons

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Bay leaf 1

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Turmeric powder 1 teaspoon


Step 1

Wash and soak dal in three cups of water for four hours. Drain water and grind coarsely. Peel, wash and grind ginger and garlic. Add half of the ginger-garlic paste, salt to taste and half a teaspoon of red chilli powder to the dal. Mix well and make small balls.

Step 2

Keep aside. Keep a small amount of dal aside. Heat ghee in a pan. Add fenugreek seeds, bay leaf, cumin seeds and asafoetida and sauté till cumin seeds change colour. Add remaining ginger-garlic paste, remaining red chilli powder and turmeric powder.

Step 3

Sauté well and add five cups of water. Bring it to a boil. Add urad dal balls one by one. Continue to boil for two to three minutes. Beat yogurt and add the reserved dal mixture to it. Add this to the kadhi with dumplings. Cook for eight to ten minutes. Add salt and cook for another five minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.