Split Black Gram Steamed Rolls Curry


Hello and welcome friends to my cozy food corner. Today we will be making a very unique recipe made from split black gram or urad dal. It is a delicacy of my home which has been carried on for many years and I grew up seeing it made by my grandmother and mother. It is very tasty and though elaborate but the efforts worth the dish. We call it ‘Irhar’ in our language i.e, Maithili. So let us start making it. For making this dish you will need–


For making steamed rolls.

  1. Split Black Gram – 300 gms.
  2. Green Chillies – 2
  3. Asafoetida – A pinch.
  4. Fresh chopped Coriander – A little bit.
  5. Cumin(whole) – A pinch.
  6. Salt- A pinch.
  7. Grated Ginger – 1/2 tsp.
  8. Garam Masala – 1/2 tsp.

For making the gravy.

  1. Onions – 1
  2. Cashews – 100 gms.
  3. Poppy seeds – 100 gms.
  4. Ginger-Garlic paste – 1 tsp.
  5. Tomato Puree – 1 tbsp.
  6. Cumin Powder – 1 tsp.
  7. Dry Fenugreek Leaves or Kasuri Methi -1 tsp.
  8. Salt -According to taste.
  9. Turmeric Powder – 1/2 tsp.
  10. Red Chilly Powder – 1/2 tsp.
  11. Garam Masala – 1 tsp.
  12. Bay Leaf – 1.

For Garnishing:-

Chopped Coriander – A  handful.

Fresh Cream -1 tsp.


Step 1

Wash and soak the split black gram overnight. Grind it slightly coarsely with the given amount of green chilies. It should be a tight batter so don’t add more water to it otherwise, it will not be made into rolls. Now mix the asafoetida, salt, cumin, grated ginger, garam masala and chopped coriander into it.

Step 2

Heat some water in a utensil. When it starts to boil smear some oil on your hands, take some of the above-made batter on your palm and give it a cylindrical shape and drop them one by one into the hot water. Let it boil for ten minutes till hardened.

Step 3 

When the rolls are harder enough take them out of the water and cut them in small shapes and shallow fry them in a pan till lightly browned.

Step 4

Make pastes of cashew-poppy(to be ground together)and onion separately.

Step 5 

Now to make the gravy, heat a karahi and add oil to it and splutter some cumin in it. When it crackles add to it one bay leaf, some kasuri methi. Now add the onion paste to it. Let it get pinkish and then add the given amount of ginger-garlic paste. Next add salt, turmeric powder, red chilly powder, cumin powder, tomato puree and fry it for a while. When the masala is half done add the cashew-poppy seed paste and garam masala and fry for one minute and add water in it to make the gravy.

Step 6

When the gravy thickens a bit add the shallow fried gram rolls to it and let everything simmer for a while.

Step 7

The Split Black Gram Roll Curry is ready. Garnish it with freshly chopped coriander and fresh cream.

Serve it with chapatis, fried rice or any other dish.

Do try this recipe at home. It is an authentic and tasty recipe, a unique specialty of my home which I wanted to share with you folks. I hope you like it and find it worth trying. Share your comments and feedback and get queries resolved. Have a great week friends. Till then healthy cooking, happy living!!!




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Abha's Recipes

Hi! I am Abha Jha and I welcome you all heartily to my blog. Cooking has been my passion for the better part of my life. I was brought up knowing the traditional Indian style of cooking from my ancestral home. I wish to pass on this treasure trove of delightful, easy and yummy recipes to foodies and budding chefs alike. I also love experimenting with food and discovering world cuisine. I wish to keep discovering amazing new recipe's and showcasing them with the world.

2 thoughts on “Split Black Gram Steamed Rolls Curry”

  1. Maam… this looks really tasty but this recipe of yours put me in dilemma. Is this vegitable of ‘kacch’ ? Because the recipe is quite similar. Will you please clarify..
    And add some photos of ‘irhar’ I mean when it is just boiled or fried.


    1. Hi Priyanshu. Thanks for liking the recipe.This recipe is made from split black gram and is called Irhar in my language.It is not called ‘koch’.You can check out my post called ‘Desi Bihari Bhel’ where I have made chana dal fritters and they are called ‘koch’ in our language.The two recipes are different.They are both made from lentils, no vegetables.Thanks.


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