This whole black gram curry is so delicious and so easy to prepare. Perfect meal for on going jain festival – PARYUSHAN or on TITHI days( When Jains don’t eat green vegetables and fruits ). Tangy and Spicy combo will definitely tickle your taste buds. KHATA-URAD what we call in Gujarati. Taste best with Bhakhri and Homemade Pickle Masala. With same recipe one can make with Green Gram -Moong or Black horse Gram -kala chana


Paryushan is the most amazing festival of Jains. It lasts for 8 days . Unlike other festivals, we don’t celebrate with making hundred sweet dishes or full spread meal. During these days , we Jains don’t eat Green Vegetables, root Vegetable and some don’t even eat fruits.

We are not allowed to drink water between Sunset and next day sunrise . And whole day also just boiled water. These rules are for those who doing fasting.  if fasting is not possible due to age factor or health issues, one can remove restrictions from food , but still mostly none will eat greens. So for all these days trying make delicious things .

So we make our food menu bit easy and simple so can spare most of the time in worshiping God. Beautifully decorated temples and God idols are amazing to see.. Feels like the magic of festival is in the air,

We have our Jain temple with GOD SAMBHAVNATH as main Idol. Feels so lucky and privileged that getting chance to decorate and worship the almighty . Here sharing you some pics of my temple.

KHATA (Tangy) URAD (Whole Black Gram) is so easy to make and its very filling. So always make in Lunch only.  If making on regular days , one can add grated ginger , green chilies and lots of chopped coriander. Such taste will be icing on cake.



  • 1 cup Whole Black Gram
  • 1 cup Sour Curd
  • 3 tsp Besan (Gram flour)
  • 3-4 tsp Oil
  • 1 tsp red chilli powder
  • 1/2 tsp Turmeric Powder
  • 2-3 red dry chilli
  • 1/2 tsp Asafoetida
  • a pinch carom seeds


The preparation to make this curry starts previous night. Wash and soak Whole black gram in enough water for 6-8 hrs. Else soak in warm water for 2 hrs.


Next day discard that water and wash it nicely . Pressure cook with salt and water for 3 whistles on slow flame.


In a bowl take curd, gram flour and salt. Whisk nicely. There should not be any lump. Batter should be smooth.


Add 1.5 glass of water in it. Mix nicely.


In a wok, take oil and allow it to get hot. Add cumin seeds and red dry chilies.


Then add asafoetida, 1/2 red chilli powder and 1/4 tsp Turmeric powder. Immediately pour curd mixture. Keep stiring . Once it starts boiling add boiled and drained whole black gram.


after pressure cook, always drain the whole black gram to remove access water. Sometimes that water gives weird taste in dish.


Allow it cook nicely. Adjust seasoning as per choice.. Keep stirring occasionally. Cook till curry turns thick.. Why we are boiling this curry?? The only reason is boiled black gram will also absorb the whole taste of gravy and spices..


Serve hot. I have served with BHAKHRI and Homemade Pickle Masala..

Hope you all will like this curry.

Happy Cooking 🙂 🙂




20 thoughts on “TANGY URAD

  1. When my daughter finally settled travelling in India it was in Pushka – she felt at piece and the Jain people that she met made a lifelong impression on her. She stayed for many months – I hope I will have the opportunity to visit one day too. Your recipe reminds me of this enlightening time in my eldest child’s life. And for that reason I wish to make it!

    Liked by 1 person

  2. Thanks for this recipe. It looks and sounds amazing. I hope to try making it someday. Thanks also for telling about Paryushan – I don’t know much about the Jain faith so it is interesting to learn.

    Liked by 1 person

  3. Pingback: Infused Dals of India! – Indian and Indian Fusion Cooking in America

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