Things You'll Need

Instructions

1

Pour the lentils out in an even layer on a rimmed baking sheet and look them over. Discard any damaged, misshapen or blemished lentils.
2

Pour the lentils in a colander or sieve and rinse them under cool running water to remove dust and field debris. Let the lentils drain over the sink or a bowl.
3

Line the work surface with a few layers of paper towels or a couple of kitchen towels. Pour the lentils out onto the towels and spread them out in an even layer.
4

Blot the top of the lentils with a paper towel and let them air dry for about one hour to ensure they're moisture-free.
5

Place the lentils in an even layer in a large dry saute pan. Place the pan on the stove and set the heat to medium.
6

Toast the lentils until they develop a nutty aroma and a light golden-brown color, stirring or flipping the lentils occasionally. Pour the toasted urad dal lentils in a bowl and let them reach room temperature. Work in batches if you have too many lentils to fit in the pan in an even layer.
7

Pour the lentils into the grinding bowl of a spice grinder. The capacity of grinding bowls varies among grinder models, but filling it about half-full grinds each batch of lentils without overheating them and putting too much stress on the motor.
8

Grind the lentils to a fine powder, about 30 to 45 seconds. Fully ground lentil flour should have the same texture as regular all-purpose flour.
9

Empty the grinder bowl and continue grinding lentils, working in batches if needed. Store lentil flour in an airtight food-storage container until you're ready to use it.
10

Clean the grinder by adding about 1/4 cup of dry white rice and grinding it to a fine powder. Wipe out the bowl and blades with a moist cloth.