Bengali urad dal with spinach, plantain, and radish is a three-vegetable dal that eats like a full meal. Cubes of plantain and slices of radish simmer with the dal until everything is soft and tangled with spinach. A ground cumin-coriander masala paste gives the pot its backbone.
While many dal recipes are forgiving with substitutions, this Bengali Urad Dal is a beautiful exception. The magic lies in the creamy, distinct texture of urad dal itself, which simply can’t be replicated. We elevate it further with a classic Bengali trio of vegetables—tender spinach, sweet plantains, and earthy white radishes. The final flourish, a sizzling *chaunk* of freshly ground spices bloomed in ghee, is what transforms this dish from a simple soup into a soul-warming delicacy that is both delicious and easy to digest. Serve it traditionally with fluffy rice, a side of Ginger-Seasoned Yogurt, and Crispy Deep-Fried Eggplant for a truly memorable meal.
Ingredients
• Preparation time: 15 minutesCooking time: 1½ hoursServes: 6 or 7
• For the Dal
• ⅔ cup / 145 g (5.1 oz) split urad dal, without skins
• 7 cups (1680 ml) / 1.75 liters water
• 1–2 hot green chilies, seeded and minced
• ½ teaspoon / 2 ml (0.1 fl oz) turmeric
• ½ cup / 120 ml (4.1 fl oz) white cooking radishes or red salad radishes, thinly sliced
• 8 ounces / 230 g (8.1 oz) fresh spinach, washed, trimmed, and coarsely chopped
• 1 small plantain or parsnip, peeled and cut into ¼-inch / 6 mm slices
• 1 teaspoon / 5 ml (0.2 fl oz) salt
• For the Spice Paste (Masala)
• 1 teaspoon / 5 ml (0.2 fl oz) cumin seeds
• 1 teaspoon / 5 ml (0.2 fl oz) coriander seeds
• ½ teaspoon / 2 ml (0.1 fl oz) fennel seeds
• 3 black peppercorns
• ⅓ cup / 80 ml (2.7 fl oz) water
• 2 teaspoons / 10 ml (0.3 fl oz) fresh ginger root, scraped and finely shredded
• For the Tempering (Chaunk)
• 2 tablespoons / 30 ml (1 fl oz) ghee or vegetable oil
• ¼ teaspoon / 1 ml (0 fl oz) yellow asafetida powder (hing)
• Note: This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.
Instructions
1. Begin by sorting, washing, and draining the split urad dal until the water runs clear.
2. Pour 7 cups (1680 ml) / 1.75 liters of water into a heavy 3-quart/liter nonstick saucepan and bring to a rapid boil over high heat. Stir in the washed urad dal, minced green chilies, turmeric, sliced radishes, chopped spinach, and plantain slices.
3. Bring the contents back to a boil. Once boiling, reduce the heat to moderately low, cover with a tight-fitting lid, and simmer gently for 1 hour, or until the dal is soft and fully cooked.
4. Remove the saucepan from the heat, uncover, and stir in the salt. Set aside.
5. While the dal is cooking, prepare the spice powder. Using an electric coffee mill or a mortar and pestle, grind the cumin seeds, coriander seeds, fennel seeds, and black peppercorns into a smooth powder. Transfer to a small bowl.
6. In a blender, combine the ⅓ cup / 80 ml (2.7 fl oz) of water and the fresh ginger. Blend at high speed until you have a smooth ginger water.
7. Pour the ginger water into the bowl of powdered spices and mix well to create a smooth paste masala.
8. To prepare the tempering (chaunk), heat the ghee or vegetable oil in a small frying pan over moderate heat. When it is hot, add the asafetida powder.
9. Immediately add the prepared spice paste to the hot ghee. Fry for 1–2 minutes, stirring constantly. If the paste begins to dry out, add a small splash of water to prevent it from sticking.
10. To incorporate the tempering, add a spoonful of the cooked dal to the spice mixture in the frying pan and stir well. Then, pour the entire contents of the frying pan into the pot of cooked dal.
11. Cover the dal for 1–2 minutes to allow the aromatic flavors to infuse completely. Stir gently and serve hot.
Nutritional Information
• Serving Size: 1 cupCalories: 250 kcalProtein: 12gFiber: 10gFat: 8gCarbohydrates: 30gPlease note this is an estimate and can vary based on the specific and brands used.
Pro Tips
• For the most authentic flavor and creamy texture, do not substitute the urad dal. Its unique profile is essential to this specific Bengali dish.
• If using frozen spinach, ensure it is completely thawed and you squeeze out all excess water before adding it to the pot. This prevents the dal from becoming watery.
• For the most aromatic and flavorful masala paste, always grind your whole spices fresh just before using.
• Do not skip the final tempering (chaunk). This step is crucial for adding a deep layer of flavor and also aids in digestion.
FAQ
Q: Can I make this Bengali Urad Dal vegan
A: Yes, this recipe is easily made vegan. Simply substitute the ghee with a neutral vegetable oil, such as sunflower or canola oil, for the final tempering (chaunk). To complete the meal, serve with a plant-based yogurt instead of the traditional dairy version.
Q: Is this urad dal recipe a good source of vegetarian protein
A: Absolutely. Urad dal is naturally rich in protein. A single serving of this dish provides approximately 12 grams (0.42 oz / 11.9 g) of protein, making it a nutritious and satisfying main course for a vegetarian diet when served with rice.
Q: What are some good vegetable substitutions for this dal
A: While urad dal is essential for the texture, you can be flexible with the vegetables. If you can’t find plantains, parsnips are a great alternative as mentioned. You could also try using sweet potatoes for a similar sweetness or bottle gourd (lauki) for a tender, neutral vegetable. For greens, kale or chard can be used instead of spinach.
Q: How can I store and reheat leftover Bengali Urad Dal
A: You can store leftover dal in an airtight container in the refrigerator for up to 3-4 days. The dal will thicken as it cools. To reheat, gently warm it in a saucepan over low heat, adding a splash of water to reach your desired consistency. The flavors often deepen overnight.
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Bengali Urad Dal with Spinach, Plantain, and Radish
Ingredients
Method
- Begin by sorting, washing, and draining the split urad dal until the water runs clear.
- Pour 7 cups (1680 ml) / 1. 75 liters of water into a heavy 3-quart/liter nonstick saucepan and bring to a rapid boil over high heat.
- Stir in the washed urad dal, minced green chilies, turmeric, sliced radishes, chopped spinach, and plantain slices.
- Bring the contents back to a boil.
- Once boiling, reduce the heat to moderately low, cover with a tight-fitting lid, and simmer gently for 1 hour, or until the dal is soft and fully cooked.
- Remove the saucepan from the heat, uncover, and stir in the salt.
- Set aside.
- While the dal is cooking, prepare the spice powder.
- Using an electric coffee mill or a mortar and pestle, grind the cumin seeds, coriander seeds, fennel seeds, and black peppercorns into a smooth powder.
- Transfer to a small bowl.
- In a blender, combine the ⅓ cup / 80 ml (2.7 fl oz) of water and the fresh ginger.
- Blend at high speed until you have a smooth ginger water.
- Pour the ginger water into the bowl of powdered spices and mix well to create a smooth paste masala.
- To prepare the tempering (chaunk), heat the ghee or vegetable oil in a small frying pan over moderate heat.
- When it is hot, add the asafetida powder.
- Immediately add the prepared spice paste to the hot ghee.
- Fry for 1–2 minutes, stirring constantly. If the paste begins to dry out, add a small splash of water to prevent it from sticking.
- To incorporate the tempering, add a spoonful of the cooked dal to the spice mixture in the frying pan and stir well.
- Then, pour the entire contents of the frying pan into the pot of cooked dal.
- Cover the dal for 1–2 minutes to allow the aromatic flavors to infuse completely.
- Stir gently and serve hot.
- Do not skip the final tempering (chaunk). This step is crucial for adding a deep layer of flavor and also aids in digestion.
