Simple Tadka Urad Dal
This Simple Tadka Urad Dal is a comforting and nutritious Indian lentil dish featuring perfectly cooked whole black gram lentils finished with a fragrant tempering of aromatic spices.
For 4 servings
Thoroughly rinse 1 cup of whole urad dal under cold running water until the water runs clear. Soak the rinsed dal in 3 cups of fresh water overnight (8-10 hours) or for at least 4 hours. Drain the soaked dal and rinse again.
In a pressure cooker, combine the soaked and drained dal, 4 cups of fresh water, 1 tsp turmeric powder, and 1 tsp salt. Close the lid and cook on high pressure for 5-6 whistles. Reduce the heat to low and cook for another 10-12 minutes. Let the pressure release naturally.
Once the pressure has released, open the cooker. The dal should be very soft and easily mashable. If the dal is too thick, add up to 1/2 cup of hot water and stir to achieve your desired consistency. Adjust salt to taste.
While the dal is cooking or resting, prepare your tadka ingredients: finely mince the garlic, grate the ginger, and slit the green chili lengthwise (if using).
Heat 1 tbsp ghee or neutral cooking oil in a small tempering pan or a small skillet over medium heat. Once hot, add 1 tsp cumin seeds and let them splutter for about 10-15 seconds until fragrant.
Immediately add 1/4 tsp asafoetida, minced garlic, grated ginger, and the slit green chili (if using). Sauté for 30-60 seconds until the garlic turns light golden and fragrant, being careful not to burn it.
Pour the hot tempering (tadka) directly over the cooked dal in the pressure cooker or a serving bowl. Stir well to incorporate the flavors.
Garnish generously with 1/4 cup fresh chopped cilantro. Serve hot with steamed basmati rice, roti, or naan.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dal is crucial: It significantly reduces cooking time and helps the dal cook more evenly, resulting in a creamier texture and easier digestion.
- 2Adjusting consistency: Urad dal can thicken as it cools. Always have some hot water on hand to thin it out to your preferred consistency before serving.
- 3Perfecting the tadka: Ensure your ghee or oil is hot enough for the cumin seeds to splutter immediately, but not so hot that the garlic and ginger burn. Timing is key for maximum flavor.
- 4Serving suggestion: For an extra layer of flavor, serve with a dollop of fresh ghee on top and a side of pickled onions or a fresh salad.
Adapt it for your goals.
Smoky Flavor
For a smoky touch, after pouring the tadka, place a small, heat-proof bowl in the dal, put a piece of hot charcoal in it, drizzle a few drops of ghee, and immediately cover the pot for 2-3 minutes (Dhungar method).
Creamy Dal Makhani StyleCreamy Dal Makhani Style
To make it richer, add 1/4 cup of heavy cream or full-fat coconut milk to the dal after the tadka, and simmer for a few minutes until heated through.
Tomato & Onion BaseTomato & Onion Base
For a more robust gravy, after the cumin and asafoetida in the tadka, add 1/2 cup finely chopped onion and sauté until golden, then add 1/2 cup finely chopped tomatoes and cook until soft and the oil separates, before adding garlic and ginger.
Why this is on our healthy list.
Rich in Protein
Urad dal is an excellent source of plant-based protein, essential for muscle repair, growth, and overall bodily functions, making it a great option for vegetarians and vegans.
High in Dietary Fiber
This dal is packed with dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness, supporting weight management.
Good Source of Minerals
Urad dal provides important minerals like iron, magnesium, and potassium, which are vital for energy production, nerve function, and maintaining healthy blood pressure.
Frequently asked questions
Soaking urad dal helps to soften the tough outer skin, significantly reducing cooking time and making it easier to digest. It also helps in achieving a smoother, creamier texture.
