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5 from 1 vote

urad dal rice

Ulundogare, urad dal rice is a rice variety made with urad dal (de-husked black gram). It really healthy, so simple to prepare, yet tasty and flavourful.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 1 & ½ cup Basmati rice
  • ¼ cup Kopra/ dessicated coconut - ¼ cup

To dry roast

  • ¼ cup Urad dal
  • 1 teaspoon Black pepper

To temper

  • 2 tablespoon Oil
  • 1 tablespoon Ghee
  • ½ teaspoon Mustard
  • 2 teaspoon Urad dal
  • 2 teaspoon Chana dal
  • ¼ teaspoon Asafoetida
  • 3 Red chilli
  • 10 Cashews
  • Curry leaves - a sprig


  • Wash and soak basmati rice for 10 mins. Pressure cook with 2 cups of water for 3-4 whistles.
  • Once done, cool down in a broad vessel. Add 2 teaspoon sesame oil for easy separation of grains.
  • In a pan, dry roast urad dal in medium flame until crisp and slightly golden. Keep aside.
  • Dry roast black pepper until it starts to pop.
  • I used dessicated coconut, roasted it until fragrant.
  • Grind urad dal and black pepper coarsely.
  • Heat a broad pan with oil, ghee. Splutter mustard, add urad dal, channa dal, red chilli, cashew and asafoetida. Once cashews are golden, add curry leaves.
  • Add cooked rice (cooled, separated grains), salt and mix gently.
  • At the time of serving, mix powdered urad dal+ pepper and coconut. Mix well to serve.


  • Add powdered coconut, urad dal and pepper at the time of serving for best texture.
  • Asafoetida is main flavour in this dish, so add generously.
  • I made double the quantity, so what you see in picture, quantity might be different.